California Grilled Veggie Sandwich Recipe -
California Grilled Veggie Sandwich Recipe
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California Grilled Veggie Sandwich
See how to make a 5-star sandwich with grilled vegetables on focaccia bread. See more
  • READY IN 50 mins

California Grilled Veggie Sandwich

Recipe by  

"I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
  2. Preheat the grill for high heat.
  3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
  4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2007

Trust me, you will not miss the meat in this sandwich! I also broiled my veggies because of the snow outside on top of the grill. The only veggie I added was green pepper only because I had one. I will use a large red onion next time because we love the carmelized flavor of the onion under the broiler. I also sprayed my veggies with balsamic vinegar for some extra "zip". Served the veggies on hearty multi-grain rolls from Whole Foods - - use the best bread possible because it truly will make or break the sandwich. Excellent recipe, Heather!!

Most Helpful Critical Review
Jan 29, 2014

It was okay but there was a bit too much garlic. I recommend only using 1.5 - 2 cloves.

Jun 12, 2007

This was quite possibly the best sandwich I've ever had (my hubby said the same thing). We put it in italian-seasoned focaccia and after the veggies were done (we grilled them on a gas grill), we assembled the sandwich and wrapped in foil and put in a 350F oven for 20 minutes. Incredible. I want another one already. For us, this made 2 very large sandwiches. UPDATE: we've made these about once every other week and we still haven't gotten sick of them. Make sure and make the sauce about ahead of time and let it sit for about an hour in the fridge to mix the flavors well.

Jan 25, 2004

It was a little confusing about how to slice the foccacia bread and why the recipe serves 4 when the instructions seem only to make 2 sandwiches. But nonetheless, I winged it and like the other reviewers said, it was terrific. My vegetarian friend I made it for really liked it. Next time I'll cook the vegies in foil wrap to save on turning and watching so much. Will also add portabello mushrooms.

Aug 08, 2003

This was absolutely delicious!! One serving filled me up. We grilled the veggies on a tin foil platter sprayed with olive oil and it worked great. We grilled them for 7 minutes a side also to make sure the onions were soft and a bit carmelized. (We don't like them raw.) Try it!!

Jan 25, 2004

Just made this for a few neighbors with some slight changes and everyone was asking me to make it again for them and they would buy the ingredients! I added portabella mushrooms and eggplant. Marinated the veggies and did as others suggested, roasting them on foil. Added pesto and sun dried tomatoes to the aoli sauce. Great!!!

Aug 08, 2003

This was FABULOUS!!!!! Only thing different I did was add portabello mushrooms, and I marinated all veggies in a balsamic vinaigrette before grilling....YUM!!!!! I also used a big loaf of bread and cut it horizontally and made it like a big sub that I then cut into pieces!!!! EASY and GREAT!!!!Thanks Heather, for a GREAT recipe!!!!

Jul 28, 2011

Wow, now this is veggie heaven! What a fabulous sandwich that's not only bursting with vibrant colors but it's also bursting with a lot of flavor! Grilling the veggies really gives it a nice smoky quality that tastes great. I added a bit of garlic, rosemary, thyme, fresh lemon juice, kosher salt, and cracked black pepper to the olive oil to baste the veggies while grilling. I also grilled some thick sliced tomato along with the other veggies and opted for some mild cheddar cheese vs. feta. This was great on focaccia and I'd love to experiment with other types of bread - this recipe is a definite keeper!


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  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 23.8 g
  • 37%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 623 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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