Grilled Sourdough Bombay Spiced Veggie
Grilled Sourdough Bombay Spiced Veggie
Ingredients
For the Spiced Veggies
- 1/2 red onion, thinly sliced
- 1 bell pepper, any color, thinly sliced
- 1 zucchini, halved lengthwise and thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper, or to taste
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sourdough
- 8 slices sourdough bread, thick-cut
- 2 tablespoons butter, softened
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the vegetables: Slice the red onion, bell pepper, and zucchini. Halve the cherry tomatoes. Mince the garlic and grate the ginger.
⏱️ 10 min
- 2
In a large bowl, combine the sliced red onion, bell pepper, zucchini, and halved cherry tomatoes. Add the minced garlic, grated ginger, curry powder, cumin, turmeric, cayenne pepper, olive oil, salt, and black pepper. Toss well to ensure all vegetables are evenly coated with the spices.
⏱️ 5 min
- 3
Preheat a large skillet or grill pan over medium-high heat. Add the seasoned vegetables to the hot pan and cook for 8-10 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly caramelized.
⏱️ 10 min
- 4
While the vegetables are cooking, butter one side of each sourdough bread slice.
⏱️ 2 min
- 5
Heat a separate skillet or griddle over medium heat. Place the buttered sourdough slices onto the hot skillet, butter-side down. Toast for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 6 min
- 6
To assemble, spoon a generous amount of the Bombay spiced vegetables onto one slice of grilled sourdough. Top with another slice of grilled sourdough, forming a sandwich. Repeat for the remaining slices.
⏱️ 2 min
- 7
Garnish with fresh chopped cilantro and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Grilled Sourdough Bombay Spiced Veggie
For the Spiced Veggies
- 1/2 red onion, thinly sliced
- 1 bell pepper, any color, thinly sliced
- 1 zucchini, halved lengthwise and thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper, or to taste
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sourdough
- 8 slices sourdough bread, thick-cut
- 2 tablespoons butter, softened
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the vegetables: Slice the red onion, bell pepper, and zucchini. Halve the cherry tomatoes. Mince the garlic and grate the ginger.
⏱️ 10 min - 2
In a large bowl, combine the sliced red onion, bell pepper, zucchini, and halved cherry tomatoes. Add the minced garlic, grated ginger, curry powder, cumin, turmeric, cayenne pepper, olive oil, salt, and black pepper. Toss well to ensure all vegetables are evenly coated with the spices.
⏱️ 5 min - 3
Preheat a large skillet or grill pan over medium-high heat. Add the seasoned vegetables to the hot pan and cook for 8-10 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly caramelized.
⏱️ 10 min - 4
While the vegetables are cooking, butter one side of each sourdough bread slice.
⏱️ 2 min - 5
Heat a separate skillet or griddle over medium heat. Place the buttered sourdough slices onto the hot skillet, butter-side down. Toast for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 6 min - 6
To assemble, spoon a generous amount of the Bombay spiced vegetables onto one slice of grilled sourdough. Top with another slice of grilled sourdough, forming a sandwich. Repeat for the remaining slices.
⏱️ 2 min - 7
Garnish with fresh chopped cilantro and serve immediately.