grilled veggie sandwich with chimichurri cream cheese spread
Grilled veggies and a chimichurri cream cheese spread make for one delicious sandwich!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 sandwiches
Calories: 662kcal
for the chimichurri:
- 1 cup flat-leaf parsley
- ½ cup cilantro
- ¼ cup basil
- 4 cloves garlic
- ½ teaspoon crushed red pepper
- juice of 1 lemon
- ½ cup olive oil
- 8 oz. GO Veggie! Dairy Free Plain Cream Cheese
for the veggies:
- 1 red bell pepper seeds removed and sliced into strips
- 1 lb asparagus ends cut
- 1 red onion sliced
- 1 zucchini cut in half and sliced into strips the long way
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic minced
- salt and pepper to taste
- 4 ciabatta buns cut in half
To make the chimichurri cream cheese spread:
Combine all ingredients except cream cheese in food processor or blender and pulse until herbs are finely chopped and pureed.
Combine with cream cheese in medium bowl and whisk well to combine.
Refrigerate until ready to use.
To make grilled veggies:
Combine all veggies in large bowl.
Drizzle with olive oil and balsamic vinegar, then add garlic, salt and pepper. Stir well to combine and coat veggies.
Heat grill to medium-high.
Add veggies to grill pan and place on grill.
Cover and let cook 10-15 minutes, stirring often, until veggies are cooked. If you want your veggies a bit more charred, cook longer.
During the last few minutes of cooking the veggies, place ciabatta buns cut side down on grill and grill 2 minutes, until there are grill marks and bread is warm.
Spread buns with chimichurri cream cheese, then top with grilled veggies.
Enjoy!
Calories: 662kcal | Carbohydrates: 43g | Protein: 13g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Cholesterol: 57mg | Sodium: 477mg | Potassium: 657mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4201IU | Vitamin C: 77mg | Calcium: 132mg | Iron: 4mg