Tweet
This is so good!!!! I marinate the veggies in balsamic vinaigrette dressing b/f grilling and also add portabello mushrooms. I also use a long loaf of good bread and slice it horizontally, then slice it down like a sub....easy and great for grilling season!!!!
California Grilled Veggie Sandwich
I came up with this recipe to entertain friends. Since I
am a semi-vegetarian and love to BBQ, I am always
inventing something new. The first time I made this, my
meat-lover friends raved about this dish! I prefer mesquite coals
over gas barbeques...however, either works fine. Prep Time:
approx. 30 Minutes. Cook Time: approx. 20 Minutes. Ready in:
approx. 50 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Heather Johnson
--------------------------------------------------------------------------------
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread
pieces, split horizontally
1/2 cup crumbled feta cheese
Directions
1 In a bowl, mix the mayonnaise, minced garlic, and lemon
juice. Set aside in the refrigerator.
2 Preheat the grill for high heat.
3 Brush vegetables with olive oil on each side. Brush
grate with oil. Place bell peppers and zucchini closest to
the middle of the grill, and set onion and squash pieces
around them. Cook for about 3 minutes, turn, and cook for
another 3 minutes. The peppers may take a bit longer. Remove
from grill, and set aside.
4 Spread some of the mayonnaise mixture on the cut sides
of the bread, and sprinkle each one with feta cheese.
Place on the grill cheese side up, and cover with lid for 2
to 3 minutes. This will warm the bread, and slightly melt
the cheese. Watch carefully so the bottoms don't burn.
Remove from grill, and layer the with vegetables. Enjoy as
open faced grilled sandwiches.
California Grilled Veggie Sandwich
I came up with this recipe to entertain friends. Since I
am a semi-vegetarian and love to BBQ, I am always
inventing something new. The first time I made this, my
meat-lover friends raved about this dish! I prefer mesquite coals
over gas barbeques...however, either works fine. Prep Time:
approx. 30 Minutes. Cook Time: approx. 20 Minutes. Ready in:
approx. 50 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Heather Johnson
--------------------------------------------------------------------------------
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread
pieces, split horizontally
1/2 cup crumbled feta cheese
Directions
1 In a bowl, mix the mayonnaise, minced garlic, and lemon
juice. Set aside in the refrigerator.
2 Preheat the grill for high heat.
3 Brush vegetables with olive oil on each side. Brush
grate with oil. Place bell peppers and zucchini closest to
the middle of the grill, and set onion and squash pieces
around them. Cook for about 3 minutes, turn, and cook for
another 3 minutes. The peppers may take a bit longer. Remove
from grill, and set aside.
4 Spread some of the mayonnaise mixture on the cut sides
of the bread, and sprinkle each one with feta cheese.
Place on the grill cheese side up, and cover with lid for 2
to 3 minutes. This will warm the bread, and slightly melt
the cheese. Watch carefully so the bottoms don't burn.
Remove from grill, and layer the with vegetables. Enjoy as
open faced grilled sandwiches.