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Grilled Vegetable Pesto Sandwiches

Grilled Vegetable Pesto Sandwiches

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 sandwiches 1x


Focaccia is the perfect bread for these grilled vegetable pesto sandwiches with zucchini, yellow squash, bell peppers, tomatoes and goat cheese.


  • 1 eggplant, cut into 1/2-inch thick slices
  • 1 red onion, cut into 3/4-inch thick rounds
  • 1 cup cherry tomatoes
  • 1 red pepper, cut into 1-inch wide strips
  • 1 yellow squash (about 3/4 pound), cut into 1/2-inch thick diagonal slices
  • 1 zucchini (about 3/4 pound), cut into 1/2-inch thick diagonal slices
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 5×4-inch pieces rosemary focaccia, halved horizontally
  • 1/4 cup basil pesto
  • 4 ounces goat cheese, crumbled
  • 1 handful arugula


  1. Preheat a gas or charcoal grill on medium high heat.
  2. Toss all the vegetables with olive oil, salt and pepper. Thread the onions and tomatoes onto separate pre-soaked wood or metal skewers. Arrange the vegetables on the grill grates. Grill, turning occasionally, until the vegetables are tender and lightly browned, 8-10 minutes for onions, 5-7 minutes for peppers, squash, zucchini and eggplant and 2-4 minutes for tomatoes.
  3. To make the sandwiches, spread the cut sides of focaccia with pesto. Arrange the goat cheese on the bottom sides of the focaccia and top with arugula and the remaining focaccia.