Grilled Veggie Sandwich
A 5-star recipe from Allrecipes.com that Laura selected for our February 2012 “Month of Vegetarianism”. Grilling the veggies takes some time (45+ minutes) but it’s so worth it for nice smoky flavor. The garlic-mayo spread on the bread is amazing. Grilled chicken is a nice addition for the non-veg crowd. – Terry
Ingredients
- ¼ cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 cup red bell pepper, sliced into ½” strips
- 1 small zucchini, sliced on the bias into ½” disks
- 1 small yellow squash, sliced on the bias into ½” disks
- 1 red onion, sliced into ½” rings
- asparagus spears (optional)
- mushrooms (optional)
- balsamic vinegar (optional)
- 2 (4-x6-inch) focaccia bread pieces, split horizontally (I used a loaf of olive oil ciabatta from the grocery store; the coarse salt on the crust is really nice)
- ½ cup crumbled feta cheese (or goat cheese)
Instructions
- In a small bowl, mix together the mayonnaise, minced garlic, and lemon juice. Cover and set aside in the refrigerator.
- Preheat the grill for high heat.
- Brush vegetables with olive oil on each side. Can add a splash of balsamic vinegar to the olive oil for extra zing.
- Brush the grill 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.
- Spread some of the mayonnaise mixture on the cut sides of the bread and sprinkle each one with feta cheese.
- Place bread 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 with the vegetables. Enjoy as open-faced grilled sandwiches.
Makes 4 open-faced sandwiches
