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Grilled Herbed Veggie Chicken Sandwich

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®

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