grilled veggie sub grilled veggie sub Israeli Kitchen This veggie sub gets a Mediterranean upgrade with a generous drizzle of tahini. (Photo: Sarah F. Berkowitz)

Grilled veggie tahini sub

These savory sandwiches are overloaded with roasted veggies and creamy tahini sauce

  • Yield: Serves 2-4
  • Prep time: 10 minutes
  • Cook time: 30 minutes

When you can build a sub out of vegetarian ingredients that even the omnivores drool over, you know you’ve arrived. This sandwich is all that – it’s jam-packed with roasted eggplant, peppers, onions, portobellos and squash, and drizzled with creamy tahini. It’s a super satisfying meal without all the heaviness of red meat – perfect picnic food, backyard barbecue (grill the veggies instead of roasting), or just Meatless Monday dinner fare.


  • 1 French baguette, sliced into 4 pieces
  • Red, yellow and orange pepper
  • 2 portobello caps
  • 2 large onions, quartered
  • 2 thick zucchini
  • 2 Chinese eggplants
  • 2-3 tablespoon olive oil
  • 1 tablespoon grilling spice
  • 1/2 cup tahini Green tahini
  • 1 cup mixed greens


Preheat oven to 400. Line a baking sheet with parchment paper.

Rinse mushroom caps and pat dry. Cut into 5 slices each and place in a large bowl.

Slice peppers into quarters, and squash and eggplant into half-inch slices. Add all vegetables to bowl.

Drizzle with olive oil and grilling spice, and toss to coat all pieces evenly. (if you don’t have grilling spice, season with salt, pepper, garlic powder, onion powder, chili powder, and cumin.)

Spread out onto baking sheet and roast for 20-25 minutes, or until vegetables are soft and starting to brown.

Slice open baguettes. Line each piece with greens, and top with grilled vegetables and a drizzle of tahini. Serve immediately. (You can toast the baguettes for a crispier bite – simply place them in the oven at 400 degrees for 2-3 minutes after the veggies come out.)

Related Topics: Mediterranean

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen