Grilled Vegetable Sandwich

Grilled Vegetable Sandwich with Chipotle Mayo

  • Author: Evo
  • Temperature: Medium


  • Ingredients for the Grilled Veggies:
  • 1 bunch asparagus (12 to 14 stalks) rinsed and bottoms snapped off
  • 2 Zucchini, sliced on a diagonal ¼ inch thick
  • 4 Japanese eggplant, sliced on a diagonal into ¼ inch thick pieces
  • 2 Red bell peppers, seeded and cut into quarters
  • 1 large yellow or red onion, peeled and sliced into round ¼ inch pieces
  • 3 tablespoons extra –virgin olive oil
  • Kosher salt
  • Ingredients for the Balsamic Syrup:
  • 1 16.9 oz bottle balsamic vinegar
  • Ingredients for the Chipotle Mayo:
  • 1 Cup Mayonnaise
  • 1 Tablespoon adobo from chipotle in can (more if want spicier)
  • Lime (Juice of half a lime)
  • Salt
  • Pepper


  1. Pre-heat Evo grill to medium.
  2. Brush veggies with olive oil.
  3. Add veggies to hot grill in batches.
  4. Once grilled place aside and drizzle balsamic syrup over veggies.
  5. Finish with a sprinkle of French or Kosher salt.
Balsamic Syrup:
  1. Pour entire bottle into a small saucepan.
  2. Bring to a boil over high heat.
  3. Lower heat to medium-high.
  4. Continue to boil until the vinegar starts to thicken and forms a syrup-like consistency (about 15-20 min).
  5. Be careful not to thicken too much or it will become a thick black goop.
  6. Test using a wooden spoon.
    TIP: if the syrup coats the back of the spoon, it’s ready. Remove from heat.
  7. Let cool.
Chipotle Mayo:
  1. In a container, combine mayo, adobo, lime juice, salt and pepper.
  2. Mix together and enjoy!
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