Fire up the grill for this slightly spicy, exotic flavored Thai Grilled Chicken. It's easy to…
You need to try this Marinated Grilled Vegetable Sandwich, it’s stacked with grilled veggies marinated in a sweet bbq coffee marinade then piled onto crusty bread and layered with spicy cashew cream mayo.
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Not only will you love the great taste of this grilled veggie sandwich you will also be doing your heart a favor. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. Also, the light flavor of Mazonla Corn Oil compared to other oils allows the seasoning flavors to shine through with each bite you take. To top it all off, this sandwich will give you a heart-healthy meal by substituting the flavor-packed grilled veggies for a slice of high-fat meat.
Our family can get a little obsessed with trying to be the top grill master when we have a get-together. All three of my grown boys have grills and smokers that they regularly try to perfect the perfect rack of ribs, Boston butt or brisket.
Then along comes mom who sticks to a healthy plant-based diet to throw a monkey wrench into it all. It’s important to me that my family eats a more healthy plant-based diet since my colon cancer diagnosis and my husband’s heart attack.
For this reason, I wanted to create a grilling recipe that would rival in flavor the best meat-based bbq. I did just that with my Marinated Grilled Vegetable Sandwich.
Through the years being a stay at home mom of six, my radar is naturally always up for a good coupon. You can Text MAZOLA to 79495 between 6/20/19 – 9/26/19 to receive $1.00 back on your purchase of Mazola 40oz Corn Oil! Limit 1 rebate per household. PayPal account required. By texting, you expressly consent to receive multiple automated text messages on this offer. Consent not required as a condition of purchase. Message & data rates apply. Text HELP or STOP to 79495 at any time. Full terms
There’s a great way to infuse a smoky-sweet bbq flavor into veggies by making a marinade using my coffee bbq rub, apple cider vinegar, and Mazola® Corn Oil.
HOW TO MAKE GRILLED MARINATED VEGETABLES
Start with a great spice combination, and then add my unique secret ingredients, coffee and a pinch of cocoa. BBQ Coffee Dry Rub is easy to make and the perfect rub for kicking up your vegetables, ribs, briskets, pork, and steaks.
Then to make your vegetable marinade add the zip of apple cider vinegar and healthy Mazola Corn Oil, which has a neutral taste that lets the natural flavor of your marinade stand out.
When grilling it’s necessary to use an oil like Mazola Corn Oil because it has a smoke point higher than most cooking oils and performs well in a variety of cooking applications. Did you know that all cooking oils have a smoke point that, once exceeded, will negatively affect your food’s flavor and nutritional value?
Next, allow your vegetables to bath in the marinade for 30 minutes before grilling.
To make this sandwich a healthy plant-based meal, I switched out traditional mayonnaise for my Spicy Cashew Cream Sauce.
Marinated Grilled Vegetable Sandwich
- 2 medium zucchini
- 1 small eggplant
- 1 large sweet onion
- 1/4 cup fresh basil
- 6 slices seeded crusty bread
BBQ Coffee Dry Rub Seasoning
- 1/4 cup finely ground coffee
- 1/4 cup brown sugar
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon black pepper
- 2 tablespoons salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon of cocoa powder
- 1/2 tablespoon cayenne ~ or more
- 1/3 cup Mazola Corn Oil
- 1/3 cup apple cider vinegar
- 2 tablespoons BBQ Coffee Dry Rub Seasoning
- BBQ Coffee Dry Rub Seasoning
- Combine all ingredients into a small jar, place lid on and shake until ingredients are well mixed.
- Mix dry seasoning, Mazola Corn Oil, and apple cider vinegar into a deep-dish pie pan. Whisk until ingredients are combined well.
- Using a mandoline slicer carefully slice zucchini, eggplant, and onion into even, thin slices. Place slices into the marinade, brushing on marinade on both sides of sliced vegetables.
- Allow vegetables to set in the marinade for 30 minutes.
- Place marinated vegetables on a hot grill, close lid, and allow to cook 3 minutes. When you see the grill marks starting to show through on the top side of vegetables, flip them and allow to cook with lid closed two more minutes or until done. Be careful not to overcook and dry them out.
- Assemble vegetables onto your crusty bread, then add fresh basil leaves and Spicy Cashew Cream Sauce.