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Grilled Vegetable Sandwich Recipe
Grilled Vegetable Sandwich Recipe photo by Taste of Home

Grilled Vegetable Sandwich Recipe

Publisher Photo
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, Connecticut
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 4 servings

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 Italian salad dressing
  • 1 loaf ciabatta bread (14 ounces), split
  • 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Grilled Vegetable Sandwich in Simple & Delicious May/June 2009, p33

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.

Reviews for Grilled Vegetable Sandwich

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jun. 19, 2013

I added some portabella mushrooms I needed to use up, and this was wonderful! I never missed having meat in this sandwich, and my family agreed. We've made it twice, basically following the recipe, and we'll make it over and over. Thanks for a great, simple recipe!

MY REVIEW
Reviewed Jun. 19, 2013

I added some portabella mushrooms I needed to use up, and this was wonderful! I never missed having meat in this sandwich, and my family agreed. We've made it twice, basically following the recipe, and we'll make it over and over. Thanks for a great, simple recipe!

MY REVIEW
Reviewed May. 26, 2012

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

MY REVIEW
Reviewed May. 22, 2012

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.

MY REVIEW
Reviewed Feb. 17, 2012

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!

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