We’ve got broccoli, zucchini, red bell peppers, snap peas, and spinach along with Thai green curry paste, coconut milk, and a generous squeeze of lime. You can enjoy this one as-is, or add your protein of choice. I’ll often add tofu or chickpeas to my protein and shredded cooked chicken to the resident carnivore’s bowl.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Thai Green Curry Vegetables
• Ingredients
• Adaptation Idea
• How to Make Thai Green Curry
• Tip for Success
• More Curry Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This is another recipe I’ve had in the hopper for years! Every summer, we head up to the Southern Gulf Islands in British Columbia, and nearly every restaurant has a Thai green curry dish, each one better than the last.

My favorite is loaded up with veggies along with wedges of grilled tofu, then topped with chopped almonds and shredded carrots. It’s incredible!

So a few years ago, I decided to work on recreating the dish at home. It seemed like the perfect One Dish Two Ways recipe – a “fork in the road” recipe where it starts out vegan or vegetarian, then you divide it in half and add meat to one half for the carnivores.

I’ve made this one many times with chicken for my guy and leaving it vegetarian for me. It’s super flexible that way!

I decided that for publishing this Thai green curry recipe, I’d leave it to veggies only, then you can give it the “pick your protein” treatment if you like. Add tofu, chickpeas, white beans, seitan, or chicken – or just enjoy the veggies just as they are! No matter how you serve it up, it’s SO tasty.

Why You’ll Love These Thai Green Curry Vegetables

• SO full of flavor. Garlic, ginger, Thai green curry paste, coconut milk … it’s just the best combo.
• Super flexible. Subtract or add veggies and make it yours. Add a protein if you like. Serve it over cauliflower rice for a lower-carb version or quinoa for a bit more protein.
• Easy! SO easy!
• Simple to prep ahead. Chop up the veggies, garlic and ginger beforehand, then keep the veggies in one container and the garlic and ginger in another in the fridge for up to 2 days. Perfect for when you want a healthy weeknight dinner but are short on time.

Ingredients

• Oil – Any neutral cooking oil like vegetable oil or avocado oil will work well.
• Thai green curry paste – I prefer Thai Kitchen Brand, but use whichever one you like. Note that Thai Kitchen green curry paste is pretty mild, so you might grab another if you want a spicier Thai green curry. I also add crushed red pepper flakes as garnish to add a bit of heat.
• Salt, garlic, & ginger – Helps enhance/add to the flavors of the Thai green curry paste.
• Veggies – Broccoli, zucchini, red bell pepper, sugar snap peas, and baby spinach
• Coconut milk – I like to use full-fat canned coconut milk for the richest curry.
• Brown sugar – Just that touch of sweetness really helps to round out the flavor.
• Cornstarch – This is to help thicken the sauce to give it a more velvety texture. You can totally leave it out if you prefer!
• Lime – Lime zest lends flavor (traditionally you might find kaffir lime leaves in Thai green curry, but that’s an ingredient that’s really hard for me to find in my area, so I use lime zest + serve lime wedges to squeeze over the top of the curry.
• Thai basil – Fresh Thai basil can be found in the produce section of most grocery stores.
• For serving – Rice, chopped almonds, more Thai basil, lime wedges, crushed red pepper flakes, shredded carrots

Adaptation Idea

• Add chickpeas, white beans, edamame, tofu, or chicken for some additional protein.

How to Make Thai Green Curry

You’re gonna LOVE how easy it is to make vegetable Thai green curry!

You’ll want to chop your veggies in advance, because once you start cooking, the process goes pretty quickly. And make sure you have some rice ready to go.

First, saute the green curry paste, garlic, and ginger in the oil for just a bit to help liven up the flavors. Next, add water and all of the veggies except for the spinach.

Cover and let that simmer until the veggies are tender, then stir in the coconut milk. Stir the cornstarch with a little water and pour that in too.

Simmer gently until thickened, then stir in the lime zest, spinach, and Thai basil.

Taste and add more salt if desired. That’s it!

Serve over rice and garnish how you like.

Tip for Success

• Once you’ve added the coconut milk, do not boil the mixture. This can cause the coconut milk to split or curdle. If that does happen, it will still taste okay, don’t worry! It just doesn’t look as appetizing or have quite the lovely silky texture.

I hope you love this Thai green curry vegetables recipe as much as we do! It’s such a delicious way to enjoy veggies, and super flexible too. I love this as a one-dish-two-ways recipe – it’s so easy to just add your protein of choice!

More Curry Recipes

• Chickpea & Tomato Curry
• Chana Masala
• Slow Cooker Red Lentil & Chickpea Pumpkin Curry
• Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
• Thai Green Curry Soup
• Thai Red Curry

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Thai Green Curry Vegetables Recipe

I love this full-of-flavor curry dish as-is, or give it the "pick your protein" treatment. I'll often dish this up with chickpeas or diced tofu stirred into my portion and shredded chicken stirred into the carnivore's bowl.

Keyword thai green curry, thai green curry vegetables

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 176kcal

Author Kare

Ingredients

For the Thai Green Curry:

• 1 tablespoon vegetable oil or another neutral cooking oil
• 3 tablespoons Thai green curry paste I like Thai Kitchen brand
• 1/4 teaspoon kosher salt + more to taste
• 1 medium clove garlic minced
• 2 teaspoons minced fresh ginger about a pinky-sized piece, peeled
• 3/4 cup water can substitute low-sodium veg broth for a bit more flavor
• 2 cups broccoli florets
• 1 medium zucchini cut into half-moons
• 1 red bell pepper cut into strips
• 1/2 cup sugar snap peas or snow peas
• 1 cup coconut milk from the can
• 1 teaspoon brown sugar
• 2 teaspoons cornstarch mixed with 1 tablespoon water
• 3 cups baby spinach
• 2 teaspoons lime zest from one medium lime
• 10 leaves Thai basil roughly chopped

Serve with:

• cooked brown rice or quinoa
• Thai basil leaves
• lime wedges for squeezing over the top
• chopped almonds
• crushed red pepper flakes

Instructions

• Set a large saute pan over medium-low heat and add the oil. When hot, add the green curry paste, 1/4 teaspoon salt, garlic and ginger. Stir frequently for a minute, then stir in the 3/4 cup water and add the broccoli, zucchini, red bell pepper, and sugar snap peas (or snow peas). Cover and simmer until the veggies are bright and just becoming tender, about 3 minutes.
• Stir in the coconut milk and brown sugar. In a small bowl, stir the cornstarch with 1 tablespoons cold water and add that to the pan. Increase heat to medium high and bring just to a light boil then immediately turn the heat to low, simmering until thickened, 2-3 minutes. Be sure you don't cook this at a high/rolling boil, or the coconut milk might break/curdle.
• Stir in the spinach, lime zest, and fresh Thai basil until and stir until wilted, about a minute. Remove from heat. Taste and add more salt until it's perfect for you (I usually add about 1/4 teaspoon more).
• To serve, spoon over cooked quinoa or rice and garnish with more Thai basil, chopped almonds, crushed red pepper if you want some heat, and lime wedges for squeezing over the top.

Notes

Servings: 3 large or 4 medium servings

Nutrition info does not include rice

Nutrition

Serving: 1serving | Calories: 176kcal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 194mg | Potassium: 622mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5394IU | Vitamin C: 103mg | Calcium: 91mg | Iron: 4mg

The post Thai Green Curry Vegetables Recipe appeared first on Kitchen Treaty.

This fresh and easy Greek pasta salad brings orzo pasta, veggies, olives, and feta together with a Greek vinaigrette, and it’s absolutely divine. One of my fave pasta salad recipes yet!

I love this fresh and easy pasta salad so much. It’s packed with fresh veggies – crisp cucumbers, juicy tomatoes, and crunchy red bell peppers. Fresh mint and parsley add bright flavor. Then there’s the full-of-flavor, Greek-salad inspired vinaigrette with oregano and Dijon mustard.

Oh, and can’t forget the Kalamata olives and salty feta. And tender orzo. Basically this salad is a conglomeration of everything I love. Except the word “conglomeration” is not the tastiest-sounding word, but I’m sure you catch my drift. It’s DELISH.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Greek Orzo Salad
• Ingredients
• Adaptations/Variations
• How to Make Greek Orzo Pasta Salad
• Tips for Success
• More Pasta Salad Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a huge fan of pasta salad, and especially orzo pasta salad. There’s just something about that rice-sized pasta that works so well in a pasta salad, soaking up the flavors around it, adding amazing texture, yet letting the veggies shine.

In the past, I’ve created an orzo chickpea olive salad, an orzo chickpea cherry tomato salad, and an orzo pasta salad with hazelnuts and cherries.

But I’ve been on a massive Greek salad kick this year, so it was time to combine the classic elements of Greek salad with pasta salad, and here we are: Greek Orzo Pasta Salad.

Why You’ll Love Greek Orzo Salad

Well, for one, this salad tastes amazing! It’s so fresh and lively.

It’s also super meal-prep friendly: It’s one of those refrigerator-friendly salads that you can make ahead of time and enjoy all week long as a side dish or easy lunch salad.

It’s also the perfect potluck or BBQ salad. Be prepared for recipe requests!

Ingredients

• Orzo pasta: You’ll want about half a box, or 8 ounces, of orzo.
• Cherry tomatoes: Grape tomatoes will work, too. Cut them in half, or, if they’re large, go ahead and quarter them.
• English cucumber: I love English cucumbers because you don’t have to peel them and they’re always crisp and full of flavor. If you use a standard cuke, you’ll want to peel it first. Persian cucumbers are great in this, too!
• Red bell pepper: Feel free to substitute orange or yellow if you like. Bonus: An even MORE colorful Greek pasta salad!
• Feta: I love the salty and creamy notes feta adds to the mix. It also doesn’t get more Greek than that!
• Kalamata olives: Grab the already-pitted ones to make it easier on yourself.
• Parsley & mint: Fresh herbs add so much flavor and pretty color.

For the dressing:

• Extra-virgin olive oil
• Red wine vinegar: White wine vinegar or champagne vinegar will also work.
• Dijon mustard: Adds flavor and emulsifies the dressing.
• Garlic: Finely mince it, or use a Microplane zester to get it extra fine.
• Oregano, salt, & pepper

Adaptations/Variations

• Add 1/2 teaspoon onion powder (shown in the ingredients photo but not strictly necessary) for a bonus boost of flavor.
• Swap the orzo for a straight-up Greek pasta salad: You don’t have to use orzo if you can’t find it or don’t want to! Any small or medium pasta shape will do. Small shells or rotini are especially good.
• Vegan option: Omit the feta cheese. This salad is still delicious without it! You might want to add a pinch or two extra of salt, or some extra olives, to compensate for it. 
• Gluten-free option: Use gluten-free orzo pasta. 

How to Make Greek Orzo Pasta Salad

First, you’ll want to cook the orzo so that it has time to cool.

Next, mix together the vinaigrette. I love the shortcut of mixing the vinaigrette right in the bottom of the salad bowl. Less dishes!

Then, add the veggies, feta, olives, and herbs to the bowl along with the cooled orzo.

From there, toss everything together. You’re done!

Tips for Success

• For the flavors to really meld, place your Greek orzo pasta salad in the fridge for 30 minutes before serving.
• You can make this salad up to 4 days ahead of time. Just store it in an airtight container in the fridge and give it a quick stir to freshen it up before serving. I might sprinkle a few extra fresh herbs on top right before serving too, just to make it look extra pretty.

More Pasta Salad Recipes

• Classic Creamy Macaroni Salad
• Chickpea Orzo Salad with Olives & Capers
• Cherry Tomato Chickpea Orzo Salad
• Pea Pesto Pasta Salad
• Cherry Hazelnut Orzo Salad

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Greek Orzo Pasta Salad Recipe

The perfect combo of pasta salad + Greek salad! Fresh, crisp veggies pair up with tender pasta, fresh herbs, salty Kalamata olives, and creamy feta plus a full-of-flavor Greek vinaigrette.

Keyword greek orzo salad, greek pasta salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 207kcal

Author Kare

Ingredients

For the salad:

• 8 ounces orzo pasta about 1 1/3 cups
• 1 cup cherry tomatoes halved
• 1/2 English cucumber chopped; about 1 cup
• 1/2 red bell pepper diced; about 1 cup
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives sliced
• 2 tablespoons fresh parsley minced
• 2 tablespoons fresh mint minced

For the Greek vinaigrette:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove minced or finely grated
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

• Cook the orzo pasta according to the package instructions. Drain and let cool. If you're in a hurry, you can rinse it with cold water to cool it, but I prefer not to rinse if it I can avoid it.
• Make the Greek vinaigrette right in your salad bowl. Whisk together the dressing ingredients in a large bowl until emulsified.
• Add the tomatoes, cucumber, bell pepper, feta, olives, parsley, and mint to the bowl.
• Add the cooled orzo to the bowl.
• Stir gently but thoroughly, coating all of the ingredients with the vinaigrette.
• Serve immediately, or, for best flavor, chill for at least 30 minutes to allow the flavors to melt together.

Notes

Vegan option: 

Omit the feta cheese. This salad is still delicious without it! You might want to add a pinch or two extra of salt, or some extra olives, to compensate for it. 

Gluten-free option:

Use gluten-free orzo pasta. 

Nutrition

Serving: 1g | Calories: 207kcal | Carbohydrates: 24g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 331mg | Potassium: 174mg | Fiber: 2g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 1mg

The post Greek Orzo Pasta Salad Recipe appeared first on Kitchen Treaty.

When you’re looking for a straight-up, classic, no-frills pasta salad, this is the best macaroni salad for the job!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Macaroni Salad Adaptations/Variations
• How to Make Macaroni Salad
• Tips for Success
• More Pasta Salad Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I created this recipe a handful of years ago, when we were knee-deep in strange COVID times. And by “created” I mean I wanted to replicate deli-style, classic, creamy macaroni salad in all its glory.

Some veggies, but not a lot. Super, duper creamy and flavorful dressing – far from dry. Perfectly al dente pasta, preferably elbow macaroni.

I focused on a flavorful dressing and just a few crunchy but not dominant veggies. I hit on this combo and stopped there. I’ve made this SO many times since then, and have shared it with others who have requested it. It was past time to share it here!

Ingredients

• Elbow macaroni – Go with the classic, nothing else will do! Okay, so you can absolutely use a different medium pasta. Penne, rotini, bow tie. But I am very, very partial to elbow macaroni for this creamy pasta salad.
• Red onion – I like the mild taste and the color that some finely diced red onion adds to this macaroni salad.
• Celery – Cut small, for a bit of flavor and crunch.
• Red bell pepper – Adds some more pretty color and the fresh crunch is delicious!
• Parsley – You can stir some in, or garnish the top. Your choice!
• Dill pickles & juice – Dice up some dill pickles. It’s necessary! Plus, some juice from the jar adds tangy flavor to the creamy dressing.
• Mayo – Real, whole, full fat mayo
• Yellow mustard – Straight up classic mustard, please! Though I’d imagine Dijon would add nice flavor too.
• Sugar – I know, an odd ingredient for macaroni salad! But this adds a touch of sweetness to the dressing that makes this salad taste like the deli classic.
• Salt & pepper – Adjust to your taste.

Macaroni Salad Adaptations/Variations

• This salad is easily made vegan by subbing a vegan mayo.
• Make it gluten-free by using a gluten-free pasta. I love brown rice pasta for pasta salads.
• Add more veggies if you like. I won’t judge! Cucumbers, peas, blanched broccoli, carrots … whatever you like!
• Add cubes of cheese, beans, or salami for a heartier pasta salad.

How to Make Macaroni Salad

It’s super easy to make. Just cook your pasta, let it cool, chop your veggies, add your dressing, and toss it all together!

Tips for Success

• Salt your pasta water. It’s true, it does add more flavor to pasta!
• Cook your pasta al dente. If your pasta is overcooked, your macaroni salad can end up being a bit mushy.

More Pasta Salad Recipes

• Israeli Couscous & Green Lentil Salad
• Pea Pesto Pasta Salad
• Orzo Chickpea Pasta Salad with Olives
• Orzo Salad with Chickpeas & Cherry Tomatoes
• Peanut Noodle Salad

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Creamy Macaroni Salad Recipe

Classic, creamy macaroni salad with a mayo-based dressing! This traditional macaroni salad is exactly what you think of when you picture macaroni salad.

Keyword classic pasta salad, creamy pasta salad, easy pasta salad, macaroni salad, pasta salad with mayo

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 411kcal

Author Kare

Ingredients

• 8 ounces elbow macaroni about 2 cups
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon dill pickle juice
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 red bell pepper, diced about 3/4 cup
• 1/4 red onion, diced about 1/4 cup
• 1 celery stalk, diced about 1/2 cup
• 2 tablespoons finely diced dill pickles
• 2 tablespoons minced parsley for garnish [optional]

Instructions

• Cook the pasta to al dente, according to package directions. Drain and set aside to cool.
• In a medium bowl, add the mayo, mustard, dill pickle juice, sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir together until well-combined. Add the macaroni along with the diced veggies and pickles. Toss until the macaroni and veggies are evenly coated. Taste and add more salt and pepper if you feel it's needed. Garnish with parsley if desired.
• Store in an airtight container in the refrigerator for up to 3 days.

Notes

Vegan option:

This salad is easily made vegan by subbing a vegan mayo.

Gluten free option: 

Make it gluten-free by using a gluten-free pasta. I love brown rice pasta for pasta salads.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 32g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 544mg | Potassium: 155mg | Fiber: 2g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 15mg | Calcium: 22mg | Iron: 1mg

The post Classic Creamy Macaroni Salad Recipe appeared first on Kitchen Treaty.

When I first started this blog, things were simpler. I was a vegetarian who could eat dairy. My husband was the same as he is now – he’d eat anything. And our daughter wasn’t around yet. It was easier to create one-dish-two-meals recipes then than it is now, but honestly, I’ve never found those types of recipes easy. In application, they’re usually not all that much extra work, but the one-dish-two-ways recipes take awhile to develop and refine and get just right and then to write the recipe in a way that’s not overly complex is yet another challenge that I haven’t quite nailed yet. But I’m going to keep trying!

Anyway, this one-dish-two-ways meal has been happening around here for a few months now and I think I’ve got it down pat. Though I cook it up in two separate pans at one time and that 10 minutes or so of dual cooking time can get a little frantic, in the end it comes together quickly and relatively easily. 

If you think I’m going to say even our picky daughter eats this Cashew Veggie Stir Fry, well, nope. I get my tofu version, my guy gets his meaty version, and our daughter gets her chicken nuggets or grilled cheese or mini corn dogs (a recent addition to her protein rotation that we celebrated – pretty much gotta have a picky eater of your own to understand. 🙂 )

I will say I think our kiddo is missing out, though! I love this dinner recipe, and though we’re a little burnt out after I’ve tested it time and time again (hazard of being a food blogger), after we take a bit of a break I can confidently say this one will for sure be in weekday dinner rotation. The tofu in one pan, chicken in the other stir-fry formula might actually be one I carry forward into new recipes, too. I’m thinking something peanut-based. Yes?

This recipe is adapted from this Cashew Chicken recipe from Averie Cooks. If you’re looking at making an all-chicken version, stop reading right here and just head on over to Averie Cooks. She’s got the perfect super-delicious situation for meat-eaters over there. 

I started with her recipe, but divided it into two pans – chicken in one, tofu in the other. I found that when you divide the sauce between two pans, there’s not quite enough, so I doubled the sauce recipe (plus, it’s really really tasty, and the more the better as far as I’m concerned!) I also added rice to the equation, because to me, the added carb quotient helps it feel like a complete meal. 

I love the crunch of cashews, the little-bit-crispy tofu, the tender veggies, and the salty-sweetness of the sauce. Obviously I haven’t tried the chicken side of things but suffice it to say my guy is all over it. 

This recipe makes the perfect amount for us – half for dinner, the other half for lunch the next day. Though it’s best fresh out of the pan, the leftovers are still totally delicious. 

If you want to make an all-tofu version of this glorious Cashew Veggie Stir Fry, just double the tofu portion along with the cornstarch, salt, and pepper, then cook it all up in a large pan. You may want to start with adding about 1/2 the sauce and then go from there until it’s just the way you like it. 

Maybe one day I’ll be able to come up with a One Dish Three Ways version of this recipe so there’s a version our daughter loves too. Until then, thank goodness for mini corn dogs. 

(more…)

The post Cashew Veggie Stir Fry with Chicken or Tofu (One Dish, Two Ways!) appeared first on Kitchen Treaty.

Note from Kare: Gina from Running to the Kitchen is back (yay!) with this incredible appetizer recipe that’s the perfect hybrid – a cheese ball + Buffalo hot sauce goodness in one easy (and relatively light!) package. Regardless of one’s stance on football (I am not exactly a sports person, though I don’t despise the sport quite as much as Gina does!), I think we can all agree that game-day food like this Buffalo Cheese Ball is something that everyone can cheer for. 🙂

The start of fall is always bittersweet. It’s the beginning of cozy sweaters, boots, and comfort food but the end of flip flops, tanks, tans and amazing summer fruit (peaches, you’ll be missed). It’s also the beginning of football season.

For some reason, Buffalo and football have essentially become synonymous, something that sort of grates at my nerves as I love one dearly and couldn’t even be tempted to sit through the other for large sums of money.

Just the music alone, you know, the “duh duh duh duhhhhh” that prefaces every commercial break is cringe worthy to me, and yet, some of the best snacks, side dishes and appetizers come out of it all – like this Buffalo Cheese Ball.

Buffalo sauce has made its way into pretty much every food out there and now its making its way into the beloved cheese ball appetizer, too. A party isn’t a party without a cheeseball somewhere, am I right?

This one has everything you love about a good one: it’s rolled in nuts, filled with small chunks of veggies, creamy and spreadable but with the added bonus of that football-centric Buffalo flavor. You can add more or less depending on your spice tolerance, but anyway you serve it I can guarantee both the football lovers and those just there for the food, like me, will love it.

(more…)

The post Buffalo Cheese Ball appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Sandwiches
• Ingredients
• Adaptations/Variations
• How to Make Grilled Vegetable Sandwiches
• Tips for Success
• More Grilling Recipes
• More Vegetarian Sandwich Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Summer arrived remarkably early in the Pacific Northwest, and I’ve been giddily embracing it. Summer is my homeboy. I’ve been loving it so much, in fact, that I had a nightmare last night that suddenly it was mid-November and I looked around, confused – where had summer gone? I cried. Like, actually cried. Well, at least, in my dream I did. Probably into my pillow, too. Luckily, in my dream I remembered that it was still actually July, and I managed to return to summer. Sweet relief.

Good thing, because I’ve got veggies and herbs in the garden, on their way to becoming future summer dinners like this Grilled Vegetable Sandwich. I refuse to skip August, so take that, dream world!

Why You’ll Love These Sandwiches

These Grilled Vegetable Sandwiches take advantage of many of the foodstuffs that summer has to offer. Zucchini, yellow squash, sweet red bell peppers, and handfuls of fresh basil.

The pesto adds tons of flavor and the veggies, with their marinade, are tender and delicious.

Readers say …

“Excellent veggie sandwich! My husband and I loved this!”

– Lisa

Ingredients

• Zucchini & yellow squash – You can use all zucchini or all yellow squash, I just like the slightly different flavors and pretty colors.
• Red bell pepper
• Ciabatta sandwich rolls – Any favorite artisan sandwich roll will work, or one reader reported using focaccia which I think sounds absolutely amazing!
• Olive oil – For toasting the rolls & for the veggie marinade
• Pesto – For slathering on the rolls. Use your favorite store-bought brand or recipe, or try one of my favorite pesto recipes
• Garlic, balsamic, thyme, Dijon mustard, lemon zest, salt & pepper – for the veggie marinade. YUM.

Adaptations/Variations

• Keep it vegan by using vegan pesto. I’m pretty partial to this homemade vegan pesto recipe!
• One Dish Two Ways for vegetarians and meat-eaters living together: Sandwiches are great for customizing to individual tastes and diets because of their handy-dandy individual serving size. My carnivorous guy tried these with a grilled chicken sausage sliced lengthwise and tucked inside but actually decided he preferred it without because it was so flavorful already. Perhaps some grilled sliced chicken breast would work nicely.
• Make it cheesy by adding a melty slice of provolone, coins of fresh mozzarella, or a smear of herbed goat cheese. Grilled halloumi is amazing on these sandwiches, too!

How to Make Grilled Vegetable Sandwiches

To make them, you first give the veggies a quick soak in a balsamic-thyme marinade. While they marinate, if you’re using homemade pesto, go ahead and whip that up.

Grill the veggies either on your barbecue or indoors on your grill pan, then slather the insides of crusty toasted rolls with the fresh pesto.

Layer the veggies inside, and you’re good to go.

Tips for Success

• Toast your rolls. The crisp, golden insides hold up well to the pesto, and the added crunch and flavor is perfect!
• Don’t flip your veggies too soon. Let them sit for awhile on the grill so that they form those glorious grill marks (this is where the flavor lies, too!)

More Grilling Recipes

• Grilled Halloumi Cheese – it’s SO good!
• Grilled Sweet Potatoes
• Grilled Baby Potatoes
• Grilled Quesadillas
• Grilled Tofu Tacos
• Grilled Cauliflower Sandwiches.

More Vegetarian Sandwich Recipes

• Ultimate Veggie BLT
• Vegetarian Club Sandwich
• Bahn-Mi Inspired Egg Salad
• Chickpea Salad Sandwich
• Cauliflower Steak Sandwich
• Roasted Red Pepper & Goat Cheese Sandwich
• The Perfect Grilled Cheese

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Grilled Vegetable Sandwich

Summer in a sandwich! Zucchini, summer squash, and red bell peppers doused in balsamic-thyme marinade, grilled to perfection, and then piled onto pesto-smeared artisan rolls.

Keyword grilled vegetable sandwiches

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 4 sandwiches

Calories 481kcal

Author Kare

Ingredients

• 2-3 small to medium zucchini 1 pound
• 2-3 small to medium summer squash or yellow squash 1 pound
• 1 large red bell pepper
• 4 ciabatta sandwich rolls or your favorite artisan sandwich roll
• 2 tablespoons olive oil
• 1/2 cup pesto

Marinade:

• 1/4 cup olive oil
• 2 medium cloves garlic minced
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh thyme leaves chopped
• 1 teaspoon Dijon mustard
• Zest from one lemon
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• Slice the zucchini and summer squash lengthwise, 1/4- to 1/2-inch thick. Cut the bell pepper into 1-inch wide strips. Lay in a roomy baking dish.
• Make the marinade. In a small bowl, whisk together all marinade ingredients. Taste and add additional salt and pepper if desired. Pour over the veggies and toss gently. Let sit for about 30 minutes.
• Prepare your grill – medium direct heat, about 375 degrees. Lay the vegetables on the preheated grill grates and cook until grill lines form, about 5 minutes. Flip (we like to use long-handled tongs) and cook on the other side until tender and cooked through, about 5 more minutes. Transfer from the grill to a platter. Keep the grill on to quickly toast the rolls.
• Slice the rolls in half and brush the insides with the 2 tablespoons olive oil. Lay the rolls cut-side down on the grill and cook just until warmed and a little golden and toasty. Remove from grill.
• Assemble the sandwiches. Smear both sides of the roll with approx. 1 tablespoon of pesto on each side (more or less to taste). Add a layer of zucchini, summer squash, and two or three strips of the pepper. Close, cut in half, and serve!

Notes

Vegetarian options:

• If you prefer Parmesan in your pesto, add 2 tablespoons to 1/4 cup shredded, to taste.
• Add a slice of provolone to your sandwich or smear the roll with a little herbed goat cheese.

Meat options:

• Add a layer of grilled chicken or a few slices of your favorite sausage.

6/10/2024 recipe update: Removed pesto recipe and instead called for your favorite pesto for simplification. If you’re still looking for the pesto recipe, here it is:

Basil Walnut Pesto

1/3 cup walnuts (toasted)

3 cups fresh basil (loosely packed)

2 medium cloves garlic (minced)

2 tablespoons fresh thyme leaves

1 tablespoon fresh lemon juice

1/2 teaspoon salt

2 tablespoons nutritional yeast flakes or Parm

1/3 cup olive oil

First, toast the walnuts (an optional but worthwhile step – toasting adds wonderful flavor). To toast, set a small pan over medium heat and add the walnuts. Stir frequently until golden and fragrant, about 5 minutes. Add to the pitcher of a blender or a food processor fitted with the s-blade. Add the basil, garlic, thyme, lemon juice, nutritional yeast or Parmesan if using, and salt. Turn on the blender or food processor, streaming in the olive oil as it runs, until a sauce forms. Taste pesto and add additional salt if desired.

Nutrition

Serving: 1sandwich | Calories: 481kcal | Carbohydrates: 39g | Protein: 9g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 2mg | Sodium: 882mg | Potassium: 599mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1997IU | Vitamin C: 74mg | Calcium: 93mg | Iron: 1mg

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