Grilled Vegetable Sandwich Basil–Parsley Pesto | Cajun 911 Cuisine
These warm vegetable sandwiches bring together smoky grilled eggplant planks, juicy tomatoes, and sweet onions seasoned with Greek seasoning and citrus zest. A bright basil–parsley pesto enriched with Parmesan, lemon zest, and fresh lemon juice adds freshness and richness. Rustic, satisfying, and full of Cajun 911 character, this sandwich shines as a main or hearty lunch.
INGREDIENTS
GRILLED VEGETABLES
1 medium eggplant, sliced lengthwise into 1/2-inch planks
2 large tomatoes, sliced
1 red onion, sliced into rings
2 Tbsp olive oil
1–2 tsp Greek seasoning
Salt and black pepper, to taste
Zest of 1 lemon or lime
FRESH BASIL–PARSLEY PESTO
1 cup fresh basil leaves
1 cup fresh parsley leaves
1–2 cloves garlic
1/2 cup freshly grated Parmesan
2–4 Tbsp olive oil
1–2 Tbsp lemon olive oil or basil olive oil, if available
Zest of 1 lemon
Juice of 1 lemon
Optional 1–2 Tbsp pine nuts or pecans
Pinch salt and black pepper
FOR ASSEMBLY
Extra fresh Parmesan
Ciabatta, French bread, focaccia, or rustic rolls
Olive oil or butter for toasting, optional
INSTRUCTIONS
1. Season the Vegetables
Brush eggplant planks, tomato slices, and onion rings with olive oil. Season with Greek seasoning, salt, black pepper, and citrus zest.
2. Grill the Vegetables
Heat a grill or grill pan to medium-high.
Grill eggplant planks 3–4 minutes per side until tender with grill marks.
Grill onions until softened and lightly charred.
Grill tomatoes 1–2 minutes per side, just until warmed.
Set aside.
3. Make the Basil–Parsley Pesto
In a food processor, combine basil, parsley, garlic, Parmesan, and optional nuts. Blend while slowly adding olive oil and lemon or basil olive oil until smooth. Add lemon zest, lemon juice, salt, and black pepper and blend again.
4. Toast the Bread
Lightly toast or grill the bread. Brush with olive oil or butter if desired.
5. Assemble the Sandwiches
Spread pesto generously on the bottom half of each sandwich. Layer grilled eggplant planks, grilled onions, warm tomatoes, and extra Parmesan. Top with bread and press gently.
6. Serve
Serve warm so the pesto blends beautifully with the vegetables.
SERVING IDEAS
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Pair with a crisp green salad
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Serve alongside roasted potatoes or sweet potato wedges
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Add a light soup for a complete lunch
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Slice into halves for sharing platters
NOTES
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Lemon or basil olive oil enhances aroma and depth
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Nuts in the pesto are optional for allergy-friendly versions
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Add mozzarella or goat cheese for a heartier sandwich
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Best enjoyed warm while vegetables are freshly grilled
RECIPE PAIRINGS AND HELPFUL LINKS
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Pair with Vegetarian & Veg-Forward Cajun recipes
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Serve alongside Southern sides and vegetables
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