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Grilled Veggie Sandwich

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
Yields: 4 Servings

Ingredients

main
1 1/2 CupChickpeas
1/3 Cuptahini
1 Tablespoongarlic, minced
2 Tablespoonolive oil
1 Teaspoonkosher salt
4 Tablespoonlemon juice
1 SmallEggplant, sliced into strips
1 SmallZucchini, sliced into strips
1 SmallYellow Squash, sliced into strips
2 LargePortobello Mushroom
To Tastesalt and pepper
1/2 CupRicotta Cheese
4 WholeCiabatta Buns
Units of Measurement:

Step

  • Step 1

    When ready to cook, set temperature to 180˚F and preheat, lid closed for 15 minutes.

  • Step 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.

    Ingredients
    • 1 1/2 Cup Chickpeas

  • Step 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.

    Ingredients
    • 1/3 Cup tahini

    • 1 Tablespoon garlic, minced

    • 2 Tablespoon olive oil

    • 1 Teaspoon kosher salt

    • 4 Tablespoon lemon juice

  • Step 4

    Increase grill temp to high (400-500˚F ).

    00:25

    500 ˚F / 260 ˚C

  • Step 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).

    Ingredients
    • 1 Small Eggplant, sliced into strips

    • 1 Small Zucchini, sliced into strips

    • 1 Small Yellow Squash, sliced into strips

    • 2 Large Portobello Mushroom

    • As Needed olive oil

    • As Needed lemon juice

    • To Taste salt and pepper

  • Step 6

    While the veggies are cooking combine the ricotta, lemon juice, garlic, salt and pepper in a small bowl.

    Ingredients
    • 1/2 Cup Ricotta Cheese

    • As Needed lemon juice

    • 1 Clove garlic, minced

    • To Taste salt and pepper

  • Step 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!

    Ingredients
    • 4 Whole Ciabatta Buns

My Notes


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