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Grilled Vegetable Sandwich

Cristina prepares a light and flavorful sandwich packed with lots of healthy veggies!
Grilled Vegetable Sandwich
Ingredients for the Grilled Veggies:
  • 1 bunch asparagus (12 to 14 stalks) rinsed and bottoms snapped off
  • 2 Zucchini, sliced on a diagonal ¼ inch thick
  • 4 Japanese eggplant, sliced on a diagonal into ¼ inch thick pieces
  • 2 Red bell peppers, seeded and cut into quarters
  • 1 large yellow or red onion, peeled and sliced into round ¼ inch pieces
  • 3 tablespoons extra –virgin olive oil
  • Kosher salt
Ingredients for the Balsamic Syrup:
  • 1 16.9 oz bottle balsamic vinegar
Ingredients for the Chipotle Mayo:
  • 1 Cup Mayonnaise
  • 1 Tablespoon adobo from chipotle in can (more if want spicier)
  • Lime (Juice of half a lime)
  • Salt
  • Pepper


Directions for the Vegetables:


  1. Pre-heat grill
  1. Brush veggies with olive oil
  1. Add veggies to hot grill in batches
  1. Once grilled place aside and drizzle balsamic syrup over veggies
  1. Finish with a sprinkle of French or Kosher salt


Directions for the Balsamic syrup:


  1. Pour entire bottle into a small saucepan
  1. Bring to a boil over high heat
  1. Lower heat to medium-high
  1. Continue to boil until the vinegar starts to thicken and forms a syrup-like consistency ( about 15-20 min)
  1. Be careful not to thicken too much or it will become a thick black goop
  1. Test using a wooden spoon
  1. TIP: if the syrup coats the back of the spoon, its ready. Remove from heat.
  1. Let cool


Directions for the Chipotle Mayo:


  1. In a container, combine mayo, adobo, lime juice , salt and pepper
  1. Mix together and enjoy


Grilled Vegetable Sandwich - Home & Family

Cristina Ferrare grills up a summertime sandwich.


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