Veggie Caprese Sandwich with Olive Pesto
Prep time
Cook time
Total time
This grilled veggie caprese sandwich is a delicious summer cookout meal. It takes minutes to make, and it's loaded with veggies, fresh mozzarella, and a yummy olive pesto.
Recipe type: Sandwich, main dish
Serves: 4
For the grilled veggies:
  • Zucchini, sliced ¼ inch thick
  • Red onion, sliced about ¼ inch thick
  • Portobello mushrooms, sliced about ½ inch thick
  • Extra-virgin olive oil, for drizzling
  • Balsamic vinegar, for drizzling
  • Sea salt & fresh black pepper
For the olive pesto:*
  • ¼ cup green olives
  • ½ cup slivered or chopped almonds, toasted
  • 2 big handfuls of basil (about 1 packed cup)
  • Juice of ½ a lemon, plus some zest
  • Splash of balsamic vinegar
  • Sea salt and fresh black pepper
  • Crushed red pepper flakes
For the sandwiches:
  • Grainy bread, sourdough, or ciabatta, toasted or grilled
  • Olive & almond pesto
  • Arugula
  • Basil leaves
  • Grilled veggies (your favorites, or see below)
  • Fresh mozzarella (vegan sub: sliced avocado)
  • Roasted red peppers
  1. Grill the veggies: Slice veggies and toss them with a bit of olive oil, balsamic, salt and pepper.
  2. Heat your grill or grill pan to medium high.
  3. I like to grill my veggies in order of most to least delicate because the pan holds more and more heat as I go. Here, I started with the zucchini (a few minutes per side, just until grill marks form), then the onions (grill a little longer than the zucchini), and lastly the mushrooms (I grill these until they're tender and nearly falling apart - 8-12 minutes total depending on the heat).
  4. Make the pesto: Blend the olives, almonds, basil, lemon juice & zest, balsamic all in a food processor. Taste and adjust seasonings, adding salt, pepper, and red pepper flakes to your liking.
  5. Assemble sandwiches with bread, a spread of pesto, arugula, basil leaves, grilled veggies, slices of mozzarella, and roasted red peppers. Top with a pinch of salt and red pepper flakes.
*You can make the pesto ahead of time and store it in the fridge for up to 2 days.
Recipe by Love and Lemons at