On some days, I just got no time for fancy meals. So whenever I want something quick and easy to make, I often opt for a Mediterranean Veggie Sandwich. Grilled zucchini, eggplant, portobello and smoked tofu is one of my favorite combinations to put into a rustic olive oil-brushed white sandwich bread. For this Veggie Sandwich, I use very little seasoning (only salt) because I still want to taste the natural flavors of the veggies and of course the smoky flavor from the tofu.
You can cook all the veggies on a grill, if you have one handy and the weather allows it, or you could use an indoor electric grill / contact grill / searing grill (or however you want to call it) to get those pretty grill marks on the veggies. I used an indoor electric grill because the weather here is so unpredictable lately.
- 2 rustic white artisan bread rolls
- ½ eggplant
- ½ zucchini
- 1 portobello mushroom
- ½ block smoked tofu
- olive oil
- Slice the bread rolls open, brush the insides with olive oil and grill them first until they get grill marks.
- Slice the eggplant, zucchini, portobello mushrooms and smoked tofu lengthwise into slices. I've cut the eggplant into 6, zucchini into 8, portobello into 4, smoked tofu into 6 slices - but that's entirely up to you. Brush them all with olive oil, sprinkle with salt and let them grill on medium to high heat until they are done and have grill marks.
- Once the veggies and tofu is done, you can assemble. Place the eggplant slices, zucchini slices, tofu slices on the crispy bread roll bottom, add the top and enjoy!
If you give this Mediterranean Veggie Sandwich a try I’d love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3