This grilled veggie sandwich with basil aioli is packed full of marinated vegetables and a creamy spread filled with garlic and fresh basil. You can make it your own using whatever vegetables you have around! Put all of the healthy goodness on a crunchy, thick ciabatta bun that is chewy and oh-so delicious.


Grilled Veggie Sandwich With Basil Aioli [Vegan, Gluten-Free]



Cooking Time



For the Vegetables:

  • 2 pounds mixed vegetables (zucchini, bell peppers, hot peppers, etc)
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Salt, to taste

For the Basil Aioli:

  • cup fresh basil
  • 1/4 cup vegan mayonnaise
  • 1/4 cup olive oil
  • cloves garlic
  • 1 tablespoon lemon juice
  • Salt to taste

For the Sandwiches:

  • ciabatta rolls (gluten-free if necessary)
  • large tomato, sliced in rounds


  1. Prepare veggies as desired. Set aside and cover with foil if not using right away.
  2. Combine basil, mayonnaise, olive oil, garlic, and lemon juice in a food processor. Blend until combined and add salt to taste. Set aside until ready to use.
  3. Cut rolls in half. Using a grill or a pan over the stovetop, place rolls facedown and cook over medium heat until toasted. Remove from the pan and spread aioli on top and bottom of each roll.
  4. Layer grilled veggies and tomato slices on bottom of each roll. Top sandwiches off with other half of the rolls and place on the grill or in the pan again to heat sandwiches through (approximately 2-3 minutes). Remove from the heat.

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