Grilled Vegetable Sandwich
By: Anonymous
Published: Thursday, December 10, 2009 - 11:15pm

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

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.