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Delicious grilled vegetable sandwich loaded with zucchini, peppers, mushrooms, and onions on toasted bread.

Mediterranean Grilled Vegetable Hummus Sandwich

Enjoy a burst of Mediterranean flavors with this vibrant grilled vegetable and hummus sandwich. Packed with tender, smoky vegetables and zesty hummus, it’s a healthy and satisfying meal perfect for lunch or a light dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Lunch, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Grilled Vegetables
  • 1 medium zucchini sliced 1/4 inch thick
  • 1 red bell pepper cored and sliced into strips
  • 1/2 red onion sliced into 1/4 inch rings
  • 1/2 small eggplant sliced 1/4 inch thick
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Hummus Spread
  • 1/2 cup prepared hummus
  • 1 tbsp fresh lemon juice
  • 1/4 tsp sumac optional
For the Sandwich Assembly
  • 2 ciabatta rolls or crusty sandwich bread
  • 1 cup fresh spinach or arugula
  • 2 tbsp Kalamata olives pitted and halved (optional)
  • 2 tbsp crumbled feta cheese optional

Equipment

  • Grill pan or outdoor grill
  • Large mixing bowl
  • Tongs
  • Cutting board
  • Sharp knife

Method
 

Prepare the Vegetables
  1. In a large mixing bowl, combine the sliced zucchini, red bell pepper, red onion, and eggplant. Drizzle with olive oil, sprinkle with oregano, salt, and black pepper. Toss gently to ensure all vegetables are evenly coated. Let marinate for 5-10 minutes while the grill heats.
Grill the Vegetables
  1. Heat a grill pan or outdoor grill to medium-high heat. Once hot, place the marinated vegetables in a single layer. Grill for 3-5 minutes per side, or until tender with visible char marks. Remove from grill and set aside.
Prepare the Hummus Spread
  1. In a small bowl, combine the prepared hummus with fresh lemon juice and sumac (if using). Stir well until smooth.
Assemble the Sandwiches
  1. Slice ciabatta rolls in half horizontally. If desired, lightly toast the bread halves on the grill pan for 1-2 minutes until slightly warm and crisp.
  2. Spread a generous layer of the lemon-sumac hummus on both cut sides of each ciabatta roll.
  3. Layer the grilled vegetables evenly over the bottom half of each roll. Top with fresh spinach or arugula, and if using, scattered Kalamata olives and crumbled feta cheese.
  4. Place the top half of the ciabatta roll onto the filling. Serve immediately and enjoy your Mediterranean Grilled Vegetable Hummus Sandwich!

Notes

For an extra kick, add a pinch of red pepper flakes to the vegetable marinade. These sandwiches are best enjoyed fresh, but leftover grilled vegetables can be stored in an airtight container in the refrigerator for up to 3 days and repurposed in salads or wraps. Feel free to experiment with other vegetables like asparagus, portobello mushrooms, or cherry tomatoes.