Grilled Herbed Veggie Chicken Sandwich

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Grilled Herbed Veggie Sandwich

Try this grilled vegetable sandwich for you or for company. Once you make the veggies it is easy to put together for anytime.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1/4 cup olive oil
  • 1/4 cup FRENCH'S® Classic Yellow® Mustard
  • 2 tablespoon chopped fresh basil
  • 3 cloves garlic, minced
  • 1/2 of a small eggplant (about 3/4 pound)
  • 1 medium zucchini
  • 1 large red onion
  • 2 large ripe plum tomatoes
  • 1 large red bell pepper
  • 8 slices Mulitgrain sandwich bread


Combine oil, mustard basil and garlic in small bowl.

Cut eggplant and zucchini lengthwise into 1/4-inch thick slices. Cut onion and tomatoes crosswise into 1/2-inch-thick slices. Cut red pepper lengthwise into 2-inch wide pieces; discard seeds. Place vegetables on platter. Baste with reserved mustard mixture.

Place vegetables on oiled rack or vegetable basket. Grill over medium-high heat 3 to 5 minutes or until vegetables are tender, basting and turning once.

Layer vegetables on 4 slices of bread; cover with remaining 4 slices of bread.

Source: FRENCH’S®