Grilled Veggie Sandwiches with Basil Lemon Aioli | Carissa Stanton
Grilled Veggie Sandwiches with Basil Lemon Aioli
15 mins prepServes 2
A delicious and healthy grilled veggie sandwich featuring eggplant, zucchini, and bell pepper, served on toasted sourdough with a homemade basil lemon aioli and optional balsamic glaze. Perfect for summer grilling.
Blend together all ingredients for the aioli. If using Greek yogurt, you may need to add a bit of water to thin it out.
Heat your grill to 500 degrees.
Toss veggies in olive oil, salt and pepper.
Once the grill is hot, add your veggies.
Cover the grill for about 4-5 minutes until the veggies have a nice char. Flip and cook for another 2-3 minutes until the veggies are charred on both sides.
Add the aioli to each side of the toasted bread, add your veggies and drizzle with balsamic glaze.
