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Grilled Vegetable Sandwiches

 Grilled Vegetable Sandwiches
Use some of your fresh garden bounty to build these hearty, unique subs. Basil-lemon mayo adds terrific flavor. —Kathy Hewitt, Cranston, Rhode Island
12 ServingsPrep: 30 min. Grill: 20 min.

Ingredients

  • 3 large sweet red peppers
  • 3 medium red onions
  • 3 large zucchini
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon coarsely ground pepper
  • 3/4 cup reduced-fat mayonnaise
  • 1/3 cup minced fresh basil
  • 2 tablespoons lemon juice
  • 6 garlic cloves, minced
  • 12 submarine buns, split
  • 24 slices cheddar cheese
  • 3 medium tomatoes, sliced
  • 3/4 cup hummus

Directions

  • Cut the red peppers into eighths; cut onions and zucchini into
  • 1/2-in. slices. Brush vegetables with oil; sprinkle with salt and
  • pepper. Grill vegetables in batches, covered, over medium heat or
  • broil 4 in. from the heat for 4-5 minutes on each side or until
  • crisp-tender. Cool.
  • Combine the mayonnaise, basil, lemon juice and garlic; spread over
  • bun bottoms. Layer with cheese, grilled vegetables and tomatoes.
  • Spread hummus over bun tops; replace tops. Yield: 12 servings.

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Grilled Vegetable Sandwiches (continued)

Nutritional Facts: 1 sandwich equals 773 calories, 37 g fat (15 g saturated fat), 65 mg cholesterol, 1,441 mg sodium, 82 g carbohydrate, 7 g fiber, 29 g protein.