Back to Grilled Vegetable Cheese Bread

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Grilled Vegetable Cheese Bread Recipe

Grilled Vegetable Cheese Bread Recipe

“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.”
TOTAL TIME: Prep: 20 min. Grill: 15 min. YIELD:8 servings

Ingredients

  • 1 loaf (1 pound) French bread, sliced lengthwise
  • 1/4 cup olive oil
  • 3 large tomatoes, thinly sliced
  • 2 cups thinly sliced zucchini
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 jar (4 ounces) sliced pimientos, drained
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 2 teaspoons Creole seasoning
  • 1/4 cup grated Parmesan cheese

Directions

  • 1. Brush cut sides of bread with oil. Layer with tomatoes and zucchini; sprinkle with cheddar cheese, pimientos, olives and Creole seasoning.
  • 2. Prepare grill for indirect heat. Place bread on grill rack. Grill, covered, over indirect medium heat for 10-12 minutes or until zucchini is crisp-tender. Sprinkle with Parmesan cheese; grill 2-4 minutes longer or until melted. Yield: 8 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts

1 serving (1 slice) equals 312 calories, 15 g fat (5 g saturated fat), 18 mg cholesterol, 729 mg sodium, 35 g carbohydrate, 3 g fiber, 10 g protein.

Reviews for Grilled Vegetable Cheese Bread

Sort By :
MY REVIEW
Reviewed Sep. 2, 2013

"I loved this recipe! It was a perfect side dish for a family dinner."

MY REVIEW
Reviewed Apr. 18, 2010

"When I first tried this recipe, I thought it would be good, but I was in for such a surprise. It was SO good! It really WOWed me. I could just keep eating it and eating it. I love grilling it over a charcoal grill to get an awesome smokey flavor to it, but I've also done it under the broiler and enjoyed eating it that way, too. I look forward to making this every summer when my husband and I start grilling more often. I highly recommend this recipe."

MY REVIEW
Reviewed Oct. 18, 2008

"Or you could just call it pizza."

Loading Image