The Dijon-balsamic glaze on these grilled vegetables gives this dish an umami punch and ultra summery feel. Serve them on your favorite bread with a homemade olive tapenade that sounds fancy but takes less than 5 minutes to pulse up. Your next BBQ or picnic is begging for these balsamic-soaked veggies. Whoever said meatless grilling is dull can take it up with these ‘wiches!

Balsamic Grilled Vegetable Sandwich With Olive Tapenade [Vegan, Gluten-Free]

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Cooking Time



For the Balsamic Grilled Vegetables:

  • 1 green zucchini, sliced thinly into strips
  • 1 orange, yellow, or red bell pepper, cut into 1-inch strips
  • 1/2 red onion, sliced into thick rounds
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • Salt and pepper

For the Mixed Olive Tapenade:

  • 1/2 cup mixed black and green olives (whatever are your favorites), pitted
  • 1 clove of garlic, roughly chopped
  • Juice from 1/4 of a lemon
  • Few sprigs of your favorite fresh herbs
  • 1 teaspoon capers
  • Salt and pepper

For the Sandwich:

  • 2 small crusty baguettes, or other good bread (gluten-free if necessary)
  • A good slathering of hummus
  • Arugula, or other dark leafy green (optional)
  • A sprinkle of nuts/vegan feta 


  1. In a large bowl, add the cut vegetables, balsamic vinegar, Dijon mustard, olive oil, salt, and pepper. Toss to coat and set aside.
  2. In a small food processor, add the olives, garlic, capers, and fresh herbs. Pulse 10-15 times until finely chopped but not a paste. Drizzle in the olive oil and lemon juice and season with salt and pepper. Taste and add more acidity if you like. Set aside while you grill the vegetables.
  3. Preheat the grill to medium-high and oil the grates. Add the vegetables to the grill and cook for 6-8 minutes, until softened and charred in parts. When the vegetables are almost cooked, add your buns/bread to the grill and cook for 2-3 minutes, until toasted and gently charred.
  4. Put together your sandwiches: layer a good amount of hummus on the top cut side of the sandwich. Spread the olive tapenade on the bottom of the sandwich and layer with your grilled vegetables.


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