Grilled Vegetable Sandwich

Photo: flickr user Crystl

Ingredients

3 mediums zucchini

1 medium yellow bell pepper

2 mediums red bell peppers

1 lrg onion

cup balsamic vinaigrette

2 teaspoons molasses

1 French bread loaf - (16 oz)

3/4 cup crumbled feta cheese - (3 oz)

2 tablespoons mayonnaise

1/4 cup grated Parmesan cheese

Preparation

Cut zucchini lengthwise into 1/4-inch-thick oblong slices. Cut each bell pepper into 6 wedges, and cut onion into 1/2-inch-thick slices.

Combine vinaigrette and molasses in a large heavy-duty zip-top plastic bag. Add vegetables; seal bag, and chill 2 hours, turning bag occasionally.

Remove vegetables from bag, reserving marinade; place in a lightly greased grill basket.

Cut bread loaf in half horizontally, and brush cut sides with 3 tablespoons reserved marinade.

Grill vegetables, without grill lid, over medium-high heat (350 to 400 degrees) 5 minutes, basting occasionally with remaining marinade. Turn basket over, and grill, basting occasionally, 2 minutes.

Place bread, cut-sides down, on grill rack; grill 3 minutes or until vegetables are tender and bread is toasted.

Combine crumbled feta cheese and mayonnaise; spread over cut sides of toasted bread. Place grilled vegetables on bottom half of bread. Sprinkle with Parmesan cheese, and top with remaining bread half. Cut into 8 pieces.

This recipe yields 8 servings.

For Grilled Vegetable-Meatball Sandwich: Grill 3 dozen meatballs (about 1/2 [20-ounce] package frozen cooked home-style meatballs, thawed) with vegetables, and substitute 1 cup (4 ounces) shredded mozzarella cheese for Parmesan cheese.