With the weather heating up, it’s time to step outside, fire up the grill, and soak up some sun. These Grilled Veggie Sandwiches with Roasted Garlic Hummus and Quick Pickled Red Onions are the perfect treats to take along with you on a picnic in the park, a stroll along the beach, or while just lounging around with your pups in the backyard.
The components of these sandwiches can be prepped and grilled ahead, and then easily assembled wherever you decide to go. I’ve used Chinese eggplant, zucchini, and red peppers for my sandwiches, but pretty much any grilled veggie will be a hit when bathed in my rich and creamy Roasted Garlic White Bean Hummus. And speaking of that hummus, you probably want to go ahead and make a double batch, because you’ll have half of it devoured before it can even make it onto your sandwiches.
Check out my video below to see just how easy these sandwiches are to make, and then scroll down for the printable directions and instructions.
Grilled Veggie Sandwich with Roasted Garlic White Bean Hummus and Quick Pickled Red Onions
Summer on a bun! Perfectly grilled veggies stacked high on a sandwich, slathered with creamy roasted garlic white bean hummus and quick pickled red onions.
- ½ large red onion
- ½ to ¾ cup seasoned rice wine vinegar OR ¼ cup water ¼ cup rice or white wine vinegar, ¼ teaspoon salt, ½ teaspoon sugar
- 1 medium-sized zucchini
- 1 Chinese or Japanese eggplant
- 1 red bell pepper
- 1 to 2 tablespoons balsamic vinegar
- 1 to 2 tablespoons olive oil
- salt and pepper to taste
- grilled veggies
- Roasted Garlic White Bean Hummus (recipe below)
- Quick Pickled Red Onions
- crisp-leaf lettuce
- sandwich bread or rolls
Thinly slice your red onion, and place the slices in a sealable container. Cover completely with seasoned rice wine vinegar. Allow the onions to “pickle” in the fridge for at least 8, but ideally at least 24 hours before serving.
- Preheat your outdoor grill or BBQ on medium-high heat. (You can also use a large frying pan, working in smaller batches)
- Using a mandolin, carefully slice your zucchini and eggplant lengthwise into ¼ inch thick slabs. Cut off the walls and bottom of you bell pepper.
- Place your cut vegetables onto the grill. Cook until just softened with dark grill marks, about 4 to 5 minutes per side. You may have to work in batches to cook all of your vegetables.
- Remove the cooked eggplant and zucchini onto a plate or tray. Generously sprinkle with balsamic vinegar, salt and pepper. Toss. Drizzle with olive oil and toss again. Cut the grilled bell pepper into strips, and toss with a bit of olive oil, salt, and pepper. Allow the vegetables to cool to room temperature and marinate in the oil and vinegar. Place the vegetables in an airtight container and store in the fridge until ready to use.
- Spread a generous amount of Roasted Garlic White Bean Hummus onto both halves of each sandwich. Lay in your grilled veggies. Top with quick pickled red onions and crispy lettuce.
Fragrant and sweet roasted garlic takes this basic white bean hummus to the next level.
- 1 head garlic, peeled
- ¼ cup olive oil
- 1 can (14 ounces) or 1 ½ cups cannellini or white beans
- 2 tablespoons tahini
- ½ lemon, juiced
- salt and pepper to taste
- Preheat your oven to 375 F.
- Begin by peeling an entire head of garlic. Place the naked cloves into a small, oven-safe container or bowl. Cover the garlic with olive oil just until the cloves are completely submerged. Top the dish with foil or an oven-safe lid. Bake at 375 F. for 1 hour. Allow to cool to room temperature.
- In a food processor, combine the drained beans, along with about ½ of the roasted garlic, 2 tablespoons olive oil from the roasted garlic, tahini, lemon juice, and a pinch of salt and pepper. Blend until very creamy. Taste for seasoning. Add more roasted garlic or reserved olive oil for taste and texture.
- For best flavor, allow the hummus to chill in the fridge for at least an hour before serving.