Ah, summer, the season for turning off the oven and using the barbeque instead. Today, I’ve got the perfect grilled vegetable sandwiches for you. These Pesto Sandwiches are LOADED with zucchini, pepper, pickled beets, sprouts and the most magical vegan pesto. It’s time to harvest those zucchinis from the garden to use in these epic bagel sandwiches! So fire up the barbie and let’s get to the eating part!
Why You’ll Love These Grilled Vegetable Sandwiches
- These pesto sandwiches are extremely versatile. Grill up your favourite veggies and pair them with this dairy free pesto, a gluten free bagel, and pickled beets. You can’t go wrong with that combo.
- You always need a spread to go with a sandwich and I think this pesto really stepped up to the plate with these vegan sandwiches. This pesto is on the thicker side of things to work better in a sandwich. But if you prefer it thinner or having issues blending it- add a splash of water.
- In the summer, I love a good recipe that doesn’t involve turning the oven on. These pesto sandwiches only use the barbeque, a blender and maybe a toaster if you want to toast up your gluten free bagels.
How To Make Dairy Free Pesto
Dairy free pesto is so simple to make, but you might be confused about how you make this green spread without cheese! Very easily. For this recipe, you need: basil, spinach, pumpkin seeds, nutritional yeast, lemon, olive oil, garlic and sea salt. I decided to use pumpkin seeds instead of pine nuts just to make this dairy free pesto more affordable because we all know those pine nuts cost a whole lotta money.
Simply, blend all the pesto ingredients and you will be left with an uber thick pesto. If you are having issues blending it or you like it on the thinner side, add a splash of water! This pesto is great in these grilled vegetable sandwiches or in a pasta, or just as a dip!
If you decide to use this epic dairy free pesto for these vegan sandwiches- let’s talk bagels. If you aren’t gluten free, I suggest using sprouted bagels from Silver Hills Bakery or if you are gluten-free, my favourite gluten free bagel brand is Northern Bakehouse which you can find in most grocery stores in the freezer sections.
How to Make Pickled Beets
I made my own refrigerator pickled beets for these pesto sandwiches. I followed Belly Full’s recipe. They were simple to make and a MUST for these grilled vegetable sandwiches. The pickled flavour compliments the smoky grilled flavours of the other veggies beautifully. If you want to save on time, you can simply buy pickled beets from your market. We grew beets in the garden this year, and they all sprouted at once so these pesto sandwiches were a good way to use the beets up!
Needing More Vegan Sandwiches In Your Life? Try These recipes:
These grilled vegetable sandwiches are an easy weekend lunch or the perfect picnic addition. They are smoky, sweet, and zesty. Honestly, there are so many different flavours (that complement one another) that you can’t help but dive in for another bite before you’ve even swallowed your first one. Both the Picky Husband and my sister LOVED the flavours in these pesto sandwiches. We made them at home and then took them to the beach for a picnic. They truly hit the spot. It’s time to use up those zucs from the garden, and fire up the grill- you won’t regret it.
Grilled Vegetable and Pesto Sandwiches
- 1 medium zucchini
- 3 small red peppers
- 2 pickled beets (made my own- see notes)
- 1/4 cup balsamic vinegar
- 1/2 cup avocado oil (or oil of choice)
Vegan Spinach Pesto
- 1 cup spinach
- 2 garlic cloves
- 1/4 cup pumpkin seeds
- 1/4 cup oil (avocado or olive oil)
- 3 tbsp nutritional yeast
- handful of basil (roughly 1/2 cup)
- 1 tbsp lemon juice
- sea salt to taste
- 2 bagel sandwiches
- sprouts to top
- If you are preparing your own pickled beets, follow the instructions from Belly Full’s sites (see notes for link). The time to make the pickled beets is not included in the recipe breakdown.
- Slice the zucchini into round coins, and slice the peppers in half removing any seeds. Add the balsamic and oil together and then pour over the zucchini and peppers in a container. Toss the veggies and let them marinate for at least 1 hour. Toss them occasionally.
- Once the veggies have marinated, heat up the barbeque on medium-high. Add the veggies onto the grill, spaced out nicely. Watch them closely and after 5-10 minutes. (depending on the grill) flip them over. They should be nice and toasted on the one side. Do the same for the other side then remove them from the grill.
- Prepare the vegan spinach pesto. Add all the ingredients to a food processor and pulse until smooth. This pesto should be on the thicker side as it is used as the spread for the sandwiches. But if it is too thick add a little bit of water at a time.
- Prepare the sandwiches. You can toast the bagels if desired. Then add pesto to the top and bottom of the bagels. Add the grilled zucchini and peppers to the sandwiches. Top with the pickled beets, and sprouts.
- Best enjoyed fresh. If there are leftover veggies and pesto, store in sealed containers in the fridge for a few days.