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VGV Vegetable Sandwich

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VGV Vegetable Sandwich

A wholesome sandwich, with the goodness of broccoli, zucchini and eggplant topped with a plum cheese mixture and sliced between burger buns or bread slices.


  • For the Sandwich:
  • 1/2 red, green and yellow bell peppers
  • 1 onion
  • 40 gm leak
  • 1 small egg plant
  • 50 gm yellow squash
  • 50 gm zucchini
  • 50 gm broccoli, cut into florets
  • A few lettuce leaves
  • Salt and pepper to season
  • 2-3 Tbsp olive oil
  • 3-4 slices of Brie

  • For the Marinade:

    1 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • Salt and pepper to season
  • 1 tsp chilli flakes
  • 2 basil leaves
  • 1 sage leaf
  • 1 small bunch rosemary, chopped

  • For the Spread:
  • 3 Tbsp cream cheese
  • 2 Tbsp plum chutney
  • Salt and pepper to taste
  • Few drops of tobasco


  1. Trim the broccoli into florets.
  2. Grill the bell peppers, squash, zucchini and eggplant on both sides. Baste with olive oil and
  3. Marinate the grilled vegetables with the mixture for about 10 minutes.
  4. Grill two slices of bread.   
  5. Make a spread by mixing together cream cheese, plum chutney, a few drops of tobasco and season with salt and pepper.
  6. Spread this plum cheese mixture on the slices of bread.
  7. Layer a few leaves of lettuce and add the vegetable mix.
  8. Add a 2-3 slices of Brie cheese.
  9. Serve with chips.