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Grilled Vegetable Sandwich

Grilled Vegetable Sandwich
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
4 ServingsPrep: 20 min. + marinating Grill: 10 min.

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
    [x]
    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
© Taste of Home 2013

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Grilled Vegetable Sandwich (continued)

Directions (continued)

  • servings.
Nutrition 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.
© Taste of Home 2013