Grilled Veggie Sandwich

Grilled Veggie Sandwich

November 18, 2016
Grilled Veggie Sandwich for diverticulitisGrilled Veggie Sandwich for diverticulitis
Serves 4

Any seasonal vegetables can be used in this sandwich so feel free to substitute your favorite veggies.


  • eggplant, sliced in half-inch thick slices
  • zucchini, sliced in half-inch thick slices
  • red pepper, seeded and quartered
  • portobello mushroom caps
  • 1/2 Cup
    olive oil
  • 1/4 Teaspoon
  • 1 Cup
    goat cheese
  • 8 Ounces
    whole wheat crusty bread like baguette
  • 1 Cup
    fresh baby spinach, washed and dried


  1. With a pastry brush, brush olive oil on the vegetable slices and the mushrooms caps. Season them with salt.

  2. Place vegetables on a hot grill and cook until they are tender. To assemble, slice mushrooms into 1/4-inch slices, spread both sides of the bread with goat cheese and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms.

  3. Top with spinach and remaining piece of bread. Serve.


  1. Pamela Murphy


    I love this recipe but I don’t like goat cheese, what would be a good substitute?

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