Grilled Summer Sandwich

Grilled Summer Sandwich


  • 2 Hilary’s World’s Best Veggie Burgers
  • 1 green zucchini, sliced thinly into strips
  • 1 red bell pepper, cut into 1 inch strips
  • 1/2 red onion, sliced into rounds
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1 tbsp olive oil salt and pepper to taste
  • 2 small crusty baguettes
  • 1 tbsp hummus
  • 1/4 cup arugula
  • 1 tbsp vegan feta cheese

For the Mixed Olive Tapenade:

  • 1/2 cup mixed black and green olives, pitted
  • 1 clove of garlic, roughly chopped
  • 1 tbsp lemon juice
  • 1/8 cup basil 
  • 1/8 cup parsley
  • 1 tsp capers 


  1. In a large bowl, add the cut vegetables, balsamic vinegar, dijon mustard, olive oil, salt, and pepper. Toss to coat and set aside.
  2. In a small food processor: add the olives, garlic, capers, and fresh herbs. Pulse until finely chopped but not a paste. Drizzle in the olive oil and lemon juice and season with salt and pepper. Set aside.
  3. Preheat stove top to medium-high and oil a pan. Add the vegetables to a pan and cook for 6-8 min, until softened and charred in parts.
  4. Cook Hilary’s World's Best Veggie Burger and cut into strips.
  5. Toast baguettes for 2-3 minutes.
  6. Assemble your sandwich and enjoy!