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A visually appealing Mediterranean Grilled Vegetable Hummus Sandwich, packed with colorful grilled vegetables and smooth hummus.
Maryam

Mediterranean Grilled Vegetable Hummus Sandwich

A vibrant and flavorful sandwich packed with smoky grilled Mediterranean vegetables, creamy hummus, and fresh greens, perfect for a healthy and satisfying meal. This recipe offers a delightful combination of textures and tastes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: lunch, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Grilled Vegetables
  • 1 medium Zucchini sliced 1/4 inch thick
  • 1 Red bell pepper deseeded, sliced into 1/2-inch strips
  • 1/2 medium Eggplant sliced 1/4 inch thick
  • 1/2 medium Red onion sliced into 1/4-inch rings
  • 4 oz Cremini mushrooms whole or halved if large
  • 3 tbsp Olive oil
  • 1 tsp Dried oregano
  • 1/2 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
For the Sandwiches
  • 4 Ciabatta rolls split horizontally
  • 1 cup Hummus store-bought or homemade
  • 2 cups Baby spinach or arugula fresh
  • 1/4 cup Feta cheese crumbled
  • 1/4 cup Kalamata olives pitted and sliced
  • 1/2 medium Cucumber thinly sliced

Equipment

  • Grill Pan
  • Large Mixing Bowl
  • Tongs
  • Cutting board
  • Sharp knife

Method
 

Prepare the Vegetables
  1. Wash and pat dry all vegetables. Slice zucchini and eggplant into 1/4-inch rounds. Core and slice bell pepper into 1/2-inch strips. Slice red onion into 1/4-inch rings. If mushrooms are large, halve them.
  2. In a large mixing bowl, combine olive oil, dried oregano, garlic powder, salt, and black pepper. Add all the prepared vegetables and toss until evenly coated. Let marinate for at least 10 minutes while you preheat the grill.
Grill the Vegetables
  1. Preheat a grill pan over medium-high heat or an outdoor grill to medium-high (about 375-400°F / 190-200°C). Lightly oil the grill grates if necessary.
  2. Working in batches, place the marinated vegetables on the hot grill. Grill for 3-5 minutes per side, or until tender with visible grill marks. Remove grilled vegetables to a plate and set aside.
Assemble the Sandwiches
  1. Lightly toast the ciabatta rolls on the grill for 1-2 minutes per side until lightly golden and warmed through, if desired. This adds extra texture and flavor.
  2. On each half of the toasted ciabatta rolls, spread a generous layer of hummus.
  3. Layer the grilled vegetables evenly onto the bottom halves of the rolls.
  4. Top with fresh baby spinach or arugula, crumbled feta cheese, sliced Kalamata olives, and thinly sliced cucumber.
  5. Place the top halves of the ciabatta rolls over the fillings. Serve immediately for the best experience.

Notes

For an extra kick, you can add a pinch of red pepper flakes to the vegetable marinade. This Mediterranean Grilled Vegetable Hummus Sandwich is best served fresh but can be packed for lunch; keep components separate until assembly for best results. Leftover grilled vegetables can be stored in an airtight container in the refrigerator for up to 3 days. Feel free to customize with other Mediterranean-inspired ingredients like roasted red peppers, sun-dried tomatoes, or a drizzle of balsamic glaze.