4large portobello mushroom capsgills removed, lightly rinsed, and patted dry
2medium zucchinitrimmed and cut lengthwise into ¼-inch thick slices
112-inch loaf ciabatta bread, or 4 individual ciabatta rolls
2large red bell pepperscut into quarters
1medium onioncut into ¼-inch thick slices
1cupvegan pesto
3cupsfresh baby spinachpacked tightly
Instructions
In a 9x13" pan, combine the wine, soy sauce, dried herbs, garlic, ketchup, and 1 tablespoon of the olive oil. Season with salt and pepper, to taste.
Add the mushrooms and zucchini slices and marinate for 15 minutes.
Heat the grill to medium high.
Cut the bread in half horizontally, removing some of the insides to create more room for the filling. Brush the cut sides with 2 to 3 tablespoons olive oil.
Transfer bread to the grill, cut-side down. Grill until just turning golden brown, about 2 to 3 minutes. Remove and set aside.
Grill the mushrooms, zucchini, bell peppers, and onion, brushing with remaining olive oil as needed, so the vegetables do not dry out. The grilling time will vary, but it should take about 5 minutes per side. Remove the vegetables from the grill as they are done cooking.
To prepare the sandwiches, spread the cut sides of the bread with pesto. Layer the vegetables evenly over the sandwich starting with the mushrooms, then the zucchini, bell peppers, and onion. Layer with the fresh spinach, then add the top of the loaf.
To serve, press down on the sandwich while cutting, using a serrated knife. Cut sandwiches into four sections and serve immediately.
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