“Grilled” Veggie Sandwich

Grilled Veggie Sandwich

The kitchen in my apartment is somewhat small.  This kitchen has much more counter space than the last kitchen I had but I still do not seem to have enough room.  I moved the microwave to the garage to help with counter space and I still feel like there is nowhere to put anything! (However, after starting to house hunt I am much more appreciative of my kitchen after seeing some others!! yikes!)  The laundry room is off of the kitchen as is the back bedroom so there are people constantly going in and out.

Normally, this would just be annoying but during those hot summer days in a poorly ventilated kitchen with only a small window that is not big enough to fit a fan it can be down right frustrating to work over a hot stove…. so I spent much of my time this summer cooking outside on the grill ( I even made homemade pizza on the grill)!  This sandwich was super easy on the grill and we had it almost every week for our meatless meal.

My hubby and I were thinking about this sandwich the other day and decided to make it but winter weather isn’t great for grilling.   I tried my hand at doing it in the oven and I think it turned out pretty well!

“Grilled” Veggie Sandwich

Preheat oven to 450ºF

  • 1 small yellow squash, sliced
  • 1 Zucchini, sliced
  • 2 Onions, sliced
  • 2 Portobello mushrooms, sliced
  • handful of fresh Organic Baby Spinach
  • 4 0z Mozzarella
  • 1 Focaccia (or Ciabatta) Loaf, cut horizontally


  • 1/3 cup mayonnaise
  • 2 cloves of garlic, finely chopped (I grate mine on a cheese grater)
  • Juice of half a lemon

Mix the mayonnaise, lemon juice and garlic together for the dressing.

On a baking sheet lined with foil, spread all the veggies except the spinach out in an flat layer.  Lightly coat them with Extra Virgin Olive Oil and Roast 15-20 minutes or until soft and starting to get a nice color.

Roasting veggies

Once they are done it is time to build the sandwich!  On a separate baking sheet lay the two halves of bread next to each other.  If you are using the dressing spread it across the bread, then top with the veggies evenly on each piece of bread, including the spinach.  Grate the mozzarella evenly over the top of the veggies.  Broil until the cheese is melted and getting bubbly.  Carefully put the two pieces of bread together and cut.



A post to get back into the swing of things.  The Holidays are time consuming!

I love granola but I don’t love the extra sugar that comes with it and sometimes a mountain full of fat is included to make that crispy texture.  If you find a good brand in the store then you are paying for it!  It is so simple to make and you can add and subtract what you want.   I’ve experimented with different granola recipes but I discovered loooow and sloow is the best way.  Low heat and for a long time gives nicely toasted but not over powering taste and a great texture.

There are many way to make granola but I like a little splash of honey instead of agave or maple syrup but you can always substitute for taste (I am not a huge fan of agave nectar but you can do that as well but I suggest researching it before you do).


  • 3 cups Rolled oats
  • 3/4 cup Wheat Germ
  • 1 cup slivered almonds
  • 1 cups cashews, lightly chopped
  • 1/2 cup pepitas
  • 1/4 – 1/2 cup Honey, depending on preference  (clover honey would be good, we get ours locally and it is a light honey)
  • 3/4 tablespoons sea salt
  • 2 tablespoons coconut oil, melted, optional

Preheat oven to 250°F

In a large bowl combine the oats, wheat germ, and nuts.  Add the honey and sea salt (also the coconut oil if using).  Combine to the best of your ability.  Pour mixture onto a large parchment lined pan to create a nice even layer.  Or use two smaller pans.  Put in the oven for 1 hr 30 mins stirring every 30 mins to create a loose and nicely colored granola.

granolaYou can mix in any nuts that you like or even raisins at the end!