On pretzel bread!
No, it really doesn’t get much better than this.
I can’t think of a better way to pack flavor between two buns—unless you add bacon, which I’m tempted to do. (You should consider it.)
Look at these absolutely adorable pretzel buns. I used a soft pretzel roll recipe and they were the perfect base for these sliders. They’re small, hearty and ideal for piling on grilled vegetables.
I’m weirdly passionate about the combination of grilled vegetables and goat cheese. It’s one of those pairings that just clicks—like chocolate and peanut butter or avocado and toast. A plate of grilled or roasted vegetables is instantly better when paired with a creamy blanket of goat cheese.
On these little buns we have:
- Caramelized red onions and bell peppers
- Soft, juicy garlicky portobellos
- A whipped goat cheese spread with roasted garlic and fresh herbs
- Sliced avocado
- A bright roasted red pepper vinaigrette to finish
It’s a dream for veggie lovers and even for people who usually avoid vegetables.
Since I’m thinking about game-day food, I wanted a slider that wasn’t another beef, chicken or pork option. I wanted something sweet and savory, packed with vegetables and finished with plenty of cheese. Mini sliders let you enjoy more bites, so these pretzel sliders hit the mark.
A little secret: leftover pretzel rolls were dipped in roasted green chile queso the next day, which was an incredible idea. We also turned leftovers—caramelized peppers and onions—into a simple skillet with smoked sausage. Versatile sliders are the best kind of leftovers.
These are great to prep ahead: assemble the sliders, wrap them in parchment and warm them briefly before serving. They’re perfect for sharing and will be a hit at any gathering. If you’re inclined, serve them alongside a queso for dipping—no judgment.
Grilled Veggie Sliders with Goat Cheese Spread and Roasted Red Pepper Vinaigrette
4
Ingredients
- Pretzel buns or slider buns of your choice
- 1 red onion, sliced into bun-size pieces
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 4 large portobello caps, stems removed and quartered
- 1 garlic clove, minced
- 2 avocados, sliced
- A few basil leaves for topping
Whipped Goat Cheese Spread
- 8 ounces goat cheese, at room temperature
- 2 tablespoons olive oil
- 1 head roasted garlic, cloves squeezed out
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon chopped fresh rosemary
- Pinch of salt and pepper
Roasted Red Pepper Vinaigrette
- 1/2 cup roasted red peppers (sun-dried or jarred)
- 2 tablespoons red wine vinegar
- 1/2 tablespoon honey
- 2 garlic cloves, minced or pressed
- 1/3 cup olive oil
- Pinch of salt and pepper
Instructions
- Preheat the grill to high. Prepare two foil packets: one for the peppers and onions and one for the portobello pieces (or use a grill pan). Drizzle 2 tablespoons olive oil over each packet and 1 tablespoon vinegar over each. Season the peppers and onions with salt, pepper, paprika and brown sugar. Add the minced garlic to the portobellos. Fold the packets securely for grilling.
- Place the packets on the grill and cook until the vegetables begin to char and caramelize, stirring occasionally. Grill the portobellos until soft and juicy, turning a few times. Remove from the grill and let cool slightly; season the mushrooms with a pinch of salt and pepper.
- Assemble the sliders by spreading the whipped goat cheese on the bottom bun, topping with a mixture of the grilled vegetables, sliced avocado and a drizzle of roasted red pepper vinaigrette. Finish with basil leaves and the top bun.
Whipped Goat Cheese Spread
- Combine goat cheese, olive oil, roasted garlic, basil, cilantro, rosemary and a pinch of salt and pepper in a food processor. Blend until smooth, scraping sides as needed. Add a little more olive oil if necessary to reach a spreadable consistency.
Roasted Red Pepper Vinaigrette
- If using sun-dried peppers your dressing may be chunkier; canned roasted peppers will create a smoother vinaigrette—pat them dry before blending. Combine peppers, red wine vinegar, honey and garlic in a food processor and blend. Stream in the olive oil until emulsified, then season with salt and pepper to taste.
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See? Friends!