Wow! Meat lovers won’t even miss the meat, instead 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
Grilled Vegetable Sandwich
Grilled Vegetable Sandwich
Prep Time
20 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 1 medium zucchini, thinly sliced lengthwise into ribbons
- 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 zest
- 1 teaspoon minced garlic
- 1/2 cup crumbled feta cheese
Directions
- In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade.
- 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.
- In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.
Nutrition Facts
1 each: 484 calories, 20g fat (4g saturated fat), 13mg cholesterol, 862mg sodium, 69g carbohydrate (8g sugars, 5g fiber), 13g protein.
