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Grilled Vegetables and Pesto Sandwiches

July 23, 2020 by Robin 4 Comments

vegan sandwiches
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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.
hand holding a bagel sandwich filled with beets, zucchini and pesto

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.

vegan pesto in a small bowl
grilled zucchini and peppers on a plate
gluten free bagels

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!

a stack of two bagel sandwiches loaded with pesto and veggies

Needing More Vegan Sandwiches In Your Life? Try These recipes:

  • Lemon Dill Chickpea Vegan Sandwiches
  • Vegan Pulled Pork Sandwiches
  • The Best Black Bean Veggie Burger

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.

a stack of two bagel sandwiches loaded with pesto and veggies
Print

Grilled Vegetable and Pesto Sandwiches

These zucchini sandwiches are smoky, zesty, and loaded with garden-fresh veggies. The vegan spinach pesto is a must.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 2 sandwiches

Ingredients

  • 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

other

  • 2 bagel sandwiches
  • sprouts to top

Instructions

  • 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.

Notes

I made my own pickled beets by following this recipe from Belly Full. You can also use store-bought ones. 

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close up of a bagel sandwich with grilled zucchini, beet, sprouts and pesto
a hand holding a bagel sandwich with zucchini, beets and sprouts
zucchini sandwiches

Filed Under: Dairy-Free, Dinner, Gluten Free, Lunch, Picky Husband Approved, Vegan Tagged With: bagel sandwiches, grilled vegetables, grilled zucchini, healthy recipes, picky eater ideas, picky husband approved, vegan pesto, vegan sandwiches

About Robin

Robin is the creator/author behind Greens, Eggs and Yams. Her love language is food and being in the kitchen provides a certain meditation to her. She loves creating and eating healthy foods that don't compromise on taste, which is reflected in her recipes.
It's time to get messy in the kitchen!

Previous Post: « Vegan Gluten Free Lasagna with Cashew Ricotta
Next Post: The Best Ever Vegan Oreo Blizzard »

Reader Interactions

Comments

  1. Alison Browne

    July 23, 2020 at 2:12 pm

    Oh là là!!!!!! The most deluxe summer sandwich I have ever heard of! Going to have to track down a barbeque over here in Paris and see if I can recreate these beauties!

    Reply
    • Robin

      July 24, 2020 at 4:10 am

      Good luck with the tracking!! but it will totally be worth it . These sammies have so much flavour!

      Reply
  2. Nora

    August 16, 2020 at 6:40 pm

    I made these zucchini sandwiches the other night and they were to die for! The flavors were out of this world. I even made enough to eat the next day…..soooo good. You seriously won’t be disappointed.

    Reply
    • Robin

      August 18, 2020 at 3:48 am

      Awe thanks Nora!!

      Reply

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