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Grilled Vegetable Sandwich Recipe

Grilled Vegetable Sandwich Recipe photo by Taste of Home

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Wow! Meat lovers won’t even miss the meat, but they will rave about the simply fabulous flavor of this hearty grilled veggie sandwich! It’s wonderful with ciabatta bread’s crispy crust and light, airy texture. This recipe’s a keeper! Diana Tseperkas – Hamden, CT

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Grilled Vegetable Sandwich Recipe

Prep: 20 min. + marinating Grill: 10 min.

Yield: 4 Servings

20 10 30

Ingredients

1 medium zucchini, thinly sliced lengthwise
1 medium sweet red pepper, quartered
1 small red onion, cut into 1/2-inch slices
1/4 cup prepared Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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1 loaf ciabatta bread (14 ounces), halved lengthwise
2 tablespoons olive oil
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon minced garlic
1/2 cup crumbled feta cheese

Directions

In a large resealable plastic bag, combine the zucchini, pepper, onion and salad dressing. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade.
Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted.
In a small bowl, combine the mayonnaise, lemon juice, peel and garlic. Spread over bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into four slices. Yield: 4 servings.

Nutritional Facts 1 slice equals 484 calories, 20 g fat (4 g saturated fat), 13 mg cholesterol, 862 mg sodium, 69 g carbohydrate, 5 g fiber, 13 g protein.

Originally published as Grilled Vegetable Sandwich in Simple & Delicious May/June 2009, p33

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Reviews for Grilled Vegetable Sandwich

Grilled Vegetable Sandwich

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Reviewed on May. 26, 2012 by pcothran

This is absolutely YUMMY!!!!! LOVE LOVE LOVE it!!!! I think the ciabatta bread is the perfect bread for this recipe.

Reviewed on May. 22, 2012 by cheeriogirl

I made this as described but with reduced-fat feta. Fantastic. Will definitely make again. I did throw some chicken breast in some dressing as well, and put them on the grill at the same time, since hubs isn't too into veggie meals. Easy and delicious.

Reviewed on Feb. 17, 2012 by bereitbach

I looked at this recipe several months ago and now I'm sorry I took so long to try it. It was wonderful! Substitutions can easily be made. I thought the combination of zucchini, red pepper and red onion was great! I didn't have Italian dressing so I used Ceaser instead. I think I will continue to do that from now on as my family prefers Ceaser. Instead of combining all the ingredients for the mayonnaise, I simply spread chipotle mayonnaise on the bread. I'm planning on making this again this week!

Reviewed on Jul. 13, 2010 by rachelayne

So, so good! I used flatbread because the delli was out of ciabatta bread and it turned out great!

Reviewed on Jun. 18, 2010 by sunny61581

This recipe was amazing! My husband, 2 year old and I all loved it! We added yellow squash, too.

Reviewed on Jun. 07, 2009 by katejudy311

This sandwich is full of flavor. I used Balsamic Vinegrette because that's what I had. Very quick and easy. I didn't put the mayo on but it was still great. I can't wait to make it again.(My husband can't wait either.)