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Grilled Veggie Sandwich

30

40

Pecan

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.

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Hummus

  • 1 1/2 Cup Canned chickpeas

  • 1/3 Cup tahini

  • 1 Tablespoon garlic, minced

  • 2 Tablespoon Olive oil

  • 1 Teaspoon Kosher salt

  • 4 Tablespoon lemon juice

Grilled Veggies

  • 1 Small Eggplant, sliced into strips

  • 1 Small Zucchini, sliced into strips

  • 1 Small Yellow Squash, sliced into strips

  • 2 Large Portobello mushrooms

  • Olive oil

  • salt and pepper

Ricotta Spread

  • 1/2 Cup Ricotta

  • Juice of 1 lemon

  • 1 Garlic clove, minced

  • Salt

  • Pepper

main

  • 4 ciabatta buns, for serving

  • 2 heirloom tomatoes, sliced, for serving

  • 1 Bunch basil leaves, for serving

  • 1

    When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F

  • 2

    Make the hummus. Drain and rinse the chickpeas and spread out in a single layer on a sheet tray.

    • 1 1/2 Cup Canned chickpeas

  • 3

    Place the tray directly on the grill grates. Close the lid and smoke for 15-20 minutes, or to desired smoke level.
  • 4

    Remove the chickpeas from the grill and increase the Traeger temperature to 450°.

    450 ˚F

  • 5

    In the bowl of a food processor, combine the 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.

    • 1/3 Cup tahini

    • 1 Tablespoon garlic, minced

    • 2 Tablespoon Olive oil

    • 1 Teaspoon Kosher salt

    • 4 Tablespoon lemon juice

  • 6

    Toss the eggplant, zucchini, squash, and portobellos with olive oil, lemon juice, salt and pepper.

    • 1 Small Eggplant, sliced into strips

    • 1 Small Zucchini, sliced into strips

    • 1 Small Yellow Squash, sliced into strips

    • 2 Large Portobello mushrooms

    • As Needed Olive oil

    • To Taste salt and pepper

  • 7

    Place the veggies directly on the grill grates, mushrooms gill-side-up. Close the lid and cook the veggies until grill marks develop and veggies are tender, 10-15 minutes for sliced veggies, 20-25 min for mushrooms.
  • 8

    Make the ricotta spread. In a small bowl, combine the ricotta, lemon juice, garlic, salt, and pepper, and stir well.

    • 1/2 Cup Ricotta

    • Juice of 1 lemon

    • 1 Garlic clove, minced

    • To Taste Salt

    • To Taste Pepper

  • 9

    Slice the ciabatta buns in half, and open them up.

    • 4 ciabatta buns, for serving

  • 10

    Remove the veggies from the grill and assemble the sandwiches. Spread hummus on one side of the ciabatta buns and ricotta spread on the other. Stack the grilled veggies, and top with tomatoes, and basil. Enjoy!

    • 2 heirloom tomatoes, sliced, for serving

    • 1 Bunch basil leaves, for serving

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