July 7, 2011

Weeek 43, Recipe 3: Grilled Vegetable Sandwiches with Feta

  • These were tasty and filling sandwiches!
  • Recipe modified from Taste of Home
  • 1 medium zucchini, cut in half then sliced into 1/4-inch long slices
  • 1 medium yellow squash, cut in half then sliced into 1/4-inch long slices
  • 1 small red onion, cut into 1/2-inch slices
  • 1/2 red or orange pepper, cut into 1-2 inch slices
  • 1/4 c. Italian salad dressing
  • Ciabatta or Foccacia rolls
  • 2 tbsp olive oil
  • 1/4 - 1/2 c. mayo
  • 1 tbsp lemon juice
  • 1 garlic clove, minced
  • 5-10 basil leaves, minced
  • Crumbled feta cheese
1. Combine cut veggies with Italian dressing in a large ziplock bag. Seal and turn to coat. Refrigerate for at least 1 hour. Drain and discard marinade.
2. Preheat grill to medium heat. Slice rolls in half and brush cut sides with oil; set aside. Grill veggies in a grilling pan or rack over the grill for 3-5 minutes per side or until crisp tender. Remove and keep warm.
3. Grill bread, oil side down over medium heat until just toasted, 30-60 seconds.
4. In a small bowl, combine mayo, lemon juice, garlic and basil. Spread over top and bottom of cut sides of bread. Top bottom side of bread with feta cheese then veggies, a little salt and pepper, and remaining bread.

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