“Here in the Deep South, tomatoes are really delicious on the Fourth of July,” jots field editor Sundra Hauck from Bogalusa, Louisiana. “They’re super on this bread, which is good any time you fire up the grill.”
Get a grip on lunch! Here's a fun recipe for using up those summer garden veggies. Meat-eaters won't even miss the meat in these hefty, fresh-tasting, grilled sandwiches. —Melissa Wilbanks, Memphis, Tennessee
I love this vegetable marinade, but the key to this recipe's success is the three-cheese spread. My father is a meat-and-potatoes eater, but the grilled wraps passed his test! —Britani Sepanski of Indianapolis, Indiana
We camp out often in summer and do a lot of cooking over charcoal. These veggies go great with any grilled meat. Sometimes I also thread brown-and-serve rolls on skewers, brush with melted butter and cook them over the coals for 10-15 minutes. They get all crusty on the outside, yet stay soft in the center. It rounds out a super meal.
Carole Hildebrand from Kelseyville, California tops zucchini slices with chunky homemade salsa to make this scrumptious side dish. "I fix it often in the summer when I have the fresh vegetables on hand," she notes.
Tender and crispy vegetables shine in this palate-pleasing sandwich recipe. Served on a warm toasted bun with fresh basil, mayonnaise and a dash of jalapeno pepper, these veggies never had it so good! —Jane Jackson, Randolph, Iowa