Grilled Veggie Sandwich
By Traeger Kitchen
Who ever said vegetables were boring clearly never tried this sandwich. Grilled eggplant, zucchini, squash, and Portobello mushrooms are stacked between sliced of toasty ciabatta, slathered with smoked hummus.
Prep Time
30 Min
Cook Time
30 Min
Pellets
Pecan
Ingredients
Number of People Serving
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 1/2 Cup | Chickpeas |
| 1/3 Cup | tahini |
| 1 Tablespoon | garlic, minced |
| 2 Tablespoon | olive oil |
| 1 Teaspoon | kosher salt |
| 4 Tablespoon | lemon juice |
| 1 Small | Eggplant, sliced into strips |
| 1 Small | Zucchini, sliced into strips |
| 1 Small | Yellow Squash, sliced into strips |
| 2 Large | Portobello Mushroom |
| To Taste | salt and pepper |
| 1/2 Cup | Ricotta Cheese |
| 4 Whole | Ciabatta Buns |
Step
1
When ready to cook, set temperature to 180˚F and preheat, lid closed for 15 minutes.
2
For the hummus: Drain and rinse the chickpeas and spread out on a sheet tray. Place tray in the grill grate and smoke for 15-20 minutes or to desired smoke level.
3
In the bowl of a food processor, combine smoked chickpeas, tahini, garlic, olive oil, salt and lemon juice and process until mixed well but not completely smooth. Transfer to a bowl and reserve.
4
Increase grill temp to high (400-500˚F ).
500 ˚F / 260 ˚C
00:25
5
Toss eggplant, zucchini, squash, and portobellos with olive oil, lemon juice, salt and pepper. Place the veggies directly on the grill grate mushrooms gill side up. Cook veggies until grill marks develop and veggies are tender (10-15 minutes for sliced veggies, 20-25 min for mushrooms).
6
While the veggies are cooking combine the ricotta, lemon juice, garlic, salt and pepper in a small bowl.
7
Cut the ciabatta buns in half and open them up. Spread hummus on one side and ricotta on the other. Stack the grilled veggies and top with tomatoes and basil. Enjoy!
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