What kind of olives are best for the tapenade?

The recipe calls for 1/2 cup of mixed black and green olives, pitted. You can use any of your favorite varieties to customize the flavor of your tapenade.

How do I prepare the vegetables for grilling?

Slice the green zucchini thinly into strips, cut the bell pepper into 1-inch strips, and slice the red onion into thick rounds. Then, toss them in a bowl with balsamic vinegar, Dijon mustard, olive oil, salt, and pepper.

Can I make the olive tapenade ahead of time?

Yes, the mixed olive tapenade can be prepared in advance. Store it in an airtight container in the refrigerator for a few days, allowing the flavors to meld even further.

What bread or buns should I use for this sandwich?

The recipe suggests using your favorite buns or bread. For a gluten-free sandwich, ensure you select a gluten-free option that can be toasted on the grill.

How long should I grill the vegetables?

Preheat your grill to medium-high heat and oil the grates. Add the marinated vegetables and cook for 6-8 minutes, or until they are softened and show nice char marks.

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

MY By: Meredith Youngson

Author Bio

Trained as a nutritionist and recipe developer, Meredith is on a mission to make healthy... Read More

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A vibrant Balsamic Grilled Vegetable Sandwich with olive tapenade and hummus, stacked high on toasted bread and served on a plate.

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

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Ingredients You Need for Balsamic Grilled Vegetable Sandwich With Olive Tapenade [Vegan, Gluten-Free]

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

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

In a large bowl, add the cut vegetables, balsamic vinegar, Dijon mustard, olive oil, salt, and pepper. Toss to coat and set aside.
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.
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.
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.