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
- ⅛ cup olive oil
- 1 cup sliced red bell peppers
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 red onion, sliced
- 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 Giant; the coarse salt on the crust is really nice)
- ½ cup crumbled feta cheese (or goat cheese)
INSTRUCTIONS
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Optional: add a splash of balsamic vinegar for extra zing. Brush the 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 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.