Grilled Veggie Sandwich with Pesto-Feta Mayo

Elevate your lunch game with this Grilled Veggie Sandwich with Pesto-Feta Mayo, a symphony of flavors and textures packed between two slices of your favorite bread or in a wrap.

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Serves: 1

Ingredients

Mayo-Mix:

¼ cup mayonnaise
1 lemon, juice & zest
¼ cup feta cheese, crumbled
2 tbsp of basil pesto

Sandwich:

1 mini eggplant, cut into thin slices
1 GREENHOUSE red bell pepper, thinly sliced
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 red onion, thinly sliced
¼ cup olive oil, divided
1 tbsp of oregano, dried
2 portobello mushroom caps, stems removed
Salt & pepper, to taste
Your favorite bread or wrap

DIRECTIONS

Preheat grill to medium-high. In a small bowl, mix together all the mayo ingredients, then refrigerate.
In a bowl, toss together the eggplant, zucchini, yellow squash, pepper, and onion. Drizzle with 2 tbsp olive oil and oregano. Toss to coat. Transfer to a grill basket.
Brush both sides of the mushroom caps with an additional tbsp of olive oil. Season with salt and pepper.
Place the grill basket and the mushroom caps on the preheated grill. Cook the mushrooms for 4-5 mins, until they begin to release their moisture, then flip and cook an additional 3-4 mins. Remove from the grill and slice thinly.
Stir the veggies frequently and grill until they are tender, about 10 mins. Larger pieces should be removed from the basket and cooked directly on the grill. Once tender, remove from grill.
Brush both sides of the bread with the remaining olive oil grill each slice for 1 min on each side until just toasted.
To assemble the sandwiches, spread the mayo on your toasted sliced bread or wrap. Layer with a single layer of each veggie. Spread mayo on another slice and place on top.