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
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
"The marinade that seasons these summery skewers has a robust flavor that friends and family love," relates Cheryl Arnold of Lake Zurich, Illinois. They're a breeze to marinate ahead of time, then assemble before grilling.