Grilled Vegetables:

  • 1 green zucchini, sliced thinly into strips
  • 1 orange bell pepper, sliced into wedges
  • 1 red bell pepper, sliced into wedges
  • 1 red onion, sliced into thick rounds
  • 2 tbsp avocado oil


For the marinade:

  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 1/2 tbsp Spicy or Original Coconut Aminos
  • 2 tsp maple syrup
  • 1 garlic clove, finely grated or minced
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper


For the sandwich:

  • 2 small crusty ciabattas or baguette, or other good bread
  • 1/4 cup hummus
  • 1/2 cup baby spinach, or other leafy green
  • 2 tbsp crumbled vegan or regular feta



  1. 1.  Preheat a grill or grill pan to medium-high heat.
  2. 2.  In a large bowl, whisk together the lemon juice, olive oil, coconut aminos, maple syrup, grated garlic, dried basil, dried oregano, and black pepper to make the marinade. Set aside.
  3. 3.  In another large bowl, toss the sliced zucchini, orange and red bell peppers, and red onion with 2 tbsp of avocado oil.
  4. 4.  Grill the vegetables for about 5-6 minutes per side or until tender and lightly charred. Remove from grill and place in the bowl with the marinade. Toss to coat and set aside for 15-20 minutes.
  5. 5.  Cut the ciabatta or baguette in half and lightly toast on the grill for a minute or two.
  6. 6.  To assemble the sandwich, two tablespoons of hummus on the bottom half of each ciabatta or baguette.
  7. 7.  Add a handful of baby spinach on top of the hummus, then layer the grilled vegetables on top of the spinach.
  8. 8.  Sprinkle 1 tbsp of crumbled feta over the vegetables and top with the other half of the ciabatta or baguette. Serve immediately. Enjoy!
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