Grilled Vegetable Sandwich

Ingredients

3 mediums zucchini
1 lrg onion
2 teaspoons molasses
1 French bread loaf - (16 oz)
3/4 cup crumbled feta cheese - (3 oz)
2 tablespoons mayonnaise

Preparation

1
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.
2
Combine vinaigrette and molasses in a large heavy-duty zip-top plastic bag. Add vegetables; seal bag, and chill 2 hours, turning bag occasionally.
3
Remove vegetables from bag, reserving marinade; place in a lightly greased grill basket.
4
Cut bread loaf in half horizontally, and brush cut sides with 3 tablespoons reserved marinade.
5
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.
6
Place bread, cut-sides down, on grill rack; grill 3 minutes or until vegetables are tender and bread is toasted.
7
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.
8
This recipe yields 8 servings.
9
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.

Tools

 



Yield:

8.0 servings

Added:

Thursday, December 10, 2009 - 11:15pm

Creator:

Anonymous

Related Cooking Videos