Grilled vegetable sandwich

Total Time
36 min
22 min
14 min
Prepare the ultimate vegetarian one-dish meal with this tasty sandwich that mixes the fresh flavors of zucchini, squash and mushroom with a simple spread made from mayonnaise flavored with roasted red peppers and herbs. To roast the vegetables, cut them as uniformly as possible so that they will cook evenly. Be sure to give the vegetables space on the cooking sheet, as overcrowding them can lead them to steam rather than roast. Spraying them with a light coat of cooking spray helps the vegetables cook more evenly and provides a delicious roasted flavor. Serve this sandwich alongside fresh fruit or enjoy with a side salad.


Uncooked zucchini

1 small, quartered lengthwise

Summer squash

1 medium, quartered lengthwise

Portobello mushroom(s)

6 small, (equivalent to 1 cup), sliced

Canned pimento(s)

7 oz, rinsed and drained

Reduced calorie mayonnaise

1 Tbsp

Ground oregano

½ Tbsp

Dried thyme

½ Tbsp


1 medium clove(s), peeled

Pizza dough mix

10 oz

Provolone cheese

4 slice(s)


  1. Preheat broiler. Arrange zucchini, squash and mushroom in a single layer on a baking sheet and spray with cooking spray. Broil until well-browned, about 9 minutes. Remove and set vegetables aside. Reduce oven temperature to 450°F (230°C).
  2. Purée roasted red peppers, mayonnaise, oregano, thyme and garlic in a food processor.
  3. Place half of crust on baking sheet. Spread roasted red pepper purée over it and layer with vegetables, then cheese. Top with other half.
  4. Bake until cheese melts and sandwich is heated through, about 5 minutes. Cut into 6 wedges and serve.