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Grilled Vegetable Sandwiches | Magnolia Days

Grilled Vegetable Sandwiches

Fire up the grill to make these Grilled Vegetable Sandwiches. Spread soft cheese on toasted rolls and pile on grilled veggies for a summer meatless meal.
Course Sandwich
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Author Renee


  • 2 large zucchini squash
  • 2 large yellow summer squash
  • 1 large red onion
  • 2 red or yellow bell pepper
  • 1 bunch asparagus woody ends removed
  • Olive oil
  • Salt and pepper
  • 4 hoagie rolls
  • 1 container garlic and herbs soft spreadable cheese 6.5 ounces
  • Balsamic glaze


  1. Heat grill to medium-high (about 450°F)
  2. Slice zucchini, summer squash, and onion into 1/4-inch thick strips or slices.
  3. Seed and cut bell peppers into 1-inch wide strips.
  4. Place vegetables in a large casserole dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat vegetables with oil (be careful not to separate onion rings).
  5. Place vegetables on grill in a single layer. Close lid and grill for about 3 to 5 minutes, until bottom side has grill marks.
  6. Turn vegetables over. Close lid and grill for another 3 to 5 minutes, until bottom side has grill marks and vegetables have softened. Place grilled vegetables in a bowl or casserole dish and cover with foil to keep warm.
  7. Slice rolls in half horizontally. Place cut side down on grill. Remove bread from grill when toasted, about 2 minutes. Watch closely so bread does not burn.
  8. Spread soft cheese on toasted rolls. Stack vegetables on bottom half of rolls. Drizzle balsamic glaze on vegetables. Cover with top half of rolls.

Recipe Notes

You can substitute any of the vegetables or grill additional ones as desired. Other vegetables to consider: eggplant, green beans, portobello mushrooms, and a whole range of other peppers from mild to hot.