Barbecued veggie ciabatta sandwich

    (1186)
    50 min

    I came up with this recipe to entertain friends. Since I am vegetarian and love to barbecue, I am always inventing something new. The first time I made this, everyone including my meat-loving friends loved it!


    1119 people made this

    Ingredients
    Serves: 4 

    • 4 tablespoons mayonnaise
    • 3 cloves garlic, minced
    • 1 tablespoon lemon juice
    • 2 tablespoons olive oil
    • 1 red pepper, sliced
    • 1 small courgette, sliced
    • 1 red onion, sliced
    • 2 pattypan squashes, sliced
    • 4 individual ciabattas, split horizontally
    • 100g (4 oz) feta cheese, crumbled

    Method
    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. In a bowl, mix the mayonnaise, minced garlic and lemon juice. Set aside in the refrigerator. Preheat the barbecue for high heat.
    2. Brush vegetables with olive oil. Brush cooking grate with oil. Place pepper and courgette closest to the middle of the barbecue and set onion and squash pieces around them. Cook for about 3 minutes, then turn and cook for another 3 minutes. The peppers may take a bit longer. Remove from barbecue and set aside.
    3. Spread some of the mayonnaise mixture on the cut sides of the ciabatta and sprinkle each one with feta cheese. Place on the barbecue, cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from barbecue and pile with the vegetables.

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    Reviews & ratings
    Average global rating:
    (1186)

    Reviews in English (815)

    by
    346

    Trust me, you will not miss the meat in this sandwich! I also broiled my veggies because of the snow outside on top of the grill. The only veggie I added was green pepper only because I had one. I will use a large red onion next time because we love the carmelized flavor of the onion under the broiler. I also sprayed my veggies with balsamic vinegar for some extra "zip". Served the veggies on hearty multi-grain rolls from Whole Foods - - use the best bread possible because it truly will make or break the sandwich. Excellent recipe, Heather!!  -  29 Jan 2007  (Review from Allrecipes US | Canada)

    by
    302

    This was quite possibly the best sandwich I've ever had (my hubby said the same thing). We put it in italian-seasoned focaccia and after the veggies were done (we grilled them on a gas grill), we assembled the sandwich and wrapped in foil and put in a 350F oven for 20 minutes. Incredible. I want another one already. For us, this made 2 very large sandwiches. UPDATE: we've made these about once every other week and we still haven't gotten sick of them. Make sure and make the sauce about ahead of time and let it sit for about an hour in the fridge to mix the flavors well.  -  13 May 2007  (Review from Allrecipes US | Canada)

    by
    204

    It was a little confusing about how to slice the foccacia bread and why the recipe serves 4 when the instructions seem only to make 2 sandwiches. But nonetheless, I winged it and like the other reviewers said, it was terrific. My vegetarian friend I made it for really liked it. Next time I'll cook the vegies in foil wrap to save on turning and watching so much. Will also add portabello mushrooms.  -  17 Aug 2002  (Review from Allrecipes US | Canada)

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