Grilled Veggie Sandwiches

Grilled Veggie Sandwiches
Heather Kennedy (CC-BY)



  • 1 1/2 cup garbanzo beans
  • 2 tablespoons olive oil
  • 2 teaspoons tahini
  • Juice from 1/2 lemon
  • Salt to taste

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Grilled Vegetables:

  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1 zucchini, sliced horizontally
  • 1 eggplant, cut into ½ inch slices
  • 1 red bell pepper, cut into strips
  • 1 yellow onion, cut into 1-inch rounds
  • 8 slices of bread, toasted


  1. In a blender, add the garbanzo beans, olive oil, tahini, juice from 1/2 lemon and a pinch of salt. Pulse until smooth, adding a splash of water, if needed. Adjust the salt to taste. Set aside.
  2. Heat a grill or grill pan over medium heat. Spray the grill or grill pan with cooking spray. In a small bowl. whisk together the olive oil, ground cumin, ground coriander and salt. Transfer the vegetables to the grill, cooking on each side for 1 to 2 minutes, taking in mind that the red bell pepper will take longer to cook than the other vegetables. Remove the vegetables and immediately brush them with the olive oil spice mixture.
  3. To assemble the sandwiches, smear a tablespoon of hummus to each bread slice. Arrange a few zucchini slices, eggplant, red bell pepper, and onion to each half of bread; top with opposite slice of bread. Repeat the sandwich-making process with the remaining bread and vegetables.

Makes 4 sandwiches

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