Dinner Recipes

Grilled Veggie Slider

Nothing tastes more like summer than grilled vegetables and fresh herbs — so we put both in between some slider buns! Specifically, we coated eggplant, zucchini, bell pepper, and red onion in a vinegary dressing of oregano and fresh basil before a spin on the grill. Also, each bun gets a schmear of piney pesto, which spills into the sandwiches’ nooks and crannies and brightens the charred depth of the veggies.

Grilled Veggie Slider



Grilled Veggie Slider


  1. Heat a grill to high.⁠
  2. To make the dressing: In a large bowl, whisk together 1 tsp dried oregano, 2 Tbsp chopped fresh basil, ½ tsp salt, ½ tsp black pepper, 1 ½ tsp white wine vinegar, and ½ cup olive oil. ⁠
  3. Slice 1 eggplant, 1 zucchini, 2 bell peppers, and 1 red onion into ½-inch pieces. Add the sliced vegetables to the dressing and toss to coat.⁠
  4. Grill the vegetables for 10 to 15 minutes, turning halfway through, until lightly browned and tender. ⁠
  5. Slice 4 slider buns in half and lightly grill soft-side down. ⁠
  6. Slather the insides of each bun with 1 Tbsp pesto, divide the vegetables between the buns and top with lettuce. Serve immediately.⁠