Like anyone who’s ever read anything about eating well, I know I’m supposed to eat lots of veggies. But that doesn’t always happen. French Toast here, poached eggs there, some cereal, and before I know it my doctor would be ashamed of my eating habits. So, I have a few stand-by recipes designed to mainline vegetables into my system like a blood transfusion. I think these sandwiches are my favourite.

These sandwiches are seriously daunting once they’re all stacked up, like those crazy meat sandwiches that you can get at Montréal meat shop, only without the meat. Once you pick this sandwich up to start eating it, you’ve committed. If you put it back down you might never get it all stacked up and put back together again. I like to wrap the backside of the sandwich with some parchment or wax paper to make my life easier.

You can use any grill-able veggies you like, but these are my favourites. These sandwiches are quick, easy, and super filling. And the leftovers are awesome.

Grilled Vegetable Sandwiches

1 small sweet potato, sliced 1cm thick
1 zucchini, sliced diagonally
1 bell pepper, quartered
1 red onion, sliced 1cm thick
¼ cup olive oil (pomace) (USA / Canada)
Salt & pepper

1 focaccia, halved crosswise and split horizontally

3 cloves garlic, minced
2 tsp chipotle en adobo purée
1/4 cup mayonaisse

Preheat the BBQ to medium heat while you slice your vegetables and brush them with olive oil (pomace) (USA / Canada).

Grilled the vegetables, turning when charred. Cook until tender (time will vary by vegetable). I like to salt & pepper them on the grill by tapping a salt & pepper mixture through a small sieve as I move it over the grill. Toast the focaccia over the grill as the veggies finish cooking. And a note for the red onions: unless you’ve run a skewer through them, make sure you cook them with the narrow sides pointing down so they stay nested together. Otherwise they’ll just unravel all over (and into) your BBQ.

As the veggies cook, mix the minced garlic, the chipotle en adobo purée, and the mayonnaise.

Once everything is cooked and toasted, assemble the sandwiches. Focaccia, chipotle mayo, red peppers, zucchini slices, sweet potato, red onion, and the other half of the focaccia.

If you’re looking for something super, super filling, or with more protein, consider adding a veggie burger or some grilled and marinated extra firm tofu.

What’s your favourite high-veggie food? Remember, ever article you comment on is an entry in the monthly draw!