GRILLED VEGETABLE SANDWICH
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
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- 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 : Calories 484 calories, Fat 20g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 862mg sodium, Carbohydrate 69g carbohydrate (8g sugars, Fiber 5g fiber), Protein 13g protein.
MEDITERRANEAN GRILLED VEGETABLES
Perfect side dish for a busy mommy. These Greek flavored vegetables are grilled and seasoned to perfection.
Provided by ilise19
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat.
- Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
- Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with the oil mixture.
- Place the pan on the preheated grill and cook until tender, turning once, 10 to 15 minutes.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 6.8 g, Fat 4.8 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 9.1 mg, Sugar 3.3 g
GREAT GRILLED VEGETABLE SANDWICH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 12m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
- Combine all ingredients in a food processor and pulse.
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GRILLED MEDITERRANEAN VEGETABLE SANDWICHES - SUNSET …
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4/5 (10)Total Time 30 minsEstimated Reading Time 50 secsCalories 421 per serving
- Heat a grill to high (450° to 550°). Meanwhile, mix mayonnaise, garlic, and lemon juice together; set aside.
- Brush zucchini, mushrooms, and eggplant with oil and sprinkle with salt. Grill, turning once, until softened and grill marks appear, about 3 minutes.
- Cut each loaf-half into 4 pieces. Spread bottoms with mayo and smear tops with cheese. Make sandwiches with vegetables, tomatoes, and arugula.
GRILLED SANDWICHES BEYOND BURGERS - ALLRECIPES
From allrecipes.com
Author Carl Hanson
- Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches. View Recipe. You'll marinate chicken breast strips in lime zest, cilantro, garlic, and jalapeno peppers.
- Grilled Mediterranean Vegetable Sandwich. View Recipe. Sauteed portobella mushrooms, roasted eggplant, and red bell peppers served on focaccia bread. Substitute your favorite veggies and use any Italian flat bread you like.
- Chicken Souvlaki Gyro Style. View Recipe. "The marinade and cucumber sauce are awesome," says THOMPSONCHEF. "And grilling the chicken outside means I didn't have to heat up the kitchen."
- Festival-Style Grilled Italian Sausage Sandwiches. View Recipe. Plump sweet or hot Italian sausages are grilled with red peppers and onions, then loaded up on a toasted sandwich roll.
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BEST GRILLED VEGETABLES | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (25)Calories 134 per servingCategory Side Dish
- (Optional) If you have the time, sprinkle eggplant slices with kosher salt and place in a colander for 20 minutes. This will allow the eggplant to sweat out its bitterness. Pat dry with a paper towel.
- Heat an outdoor grill over medium-high heat (make sure the grates are oiled.) Or prepare an indoor griddle over medium-high heat.
- Place the vegetables on a large tray or sheetpan. Drizzle generously with extra virgin olive oil. Sprinkle with kosher salt. Give the vegetables a quick toss to make sure they are well coated with the oil. (Note: if you’ve already salted the eggplant in optional step #1, do not salt again)
- Place vegetables on heated grill and cook until tender. Vegetables will be ready at different points, so watch accordingly or cook in batches: about 15 minutes for whole baby bell peppers; 8 to 9 minutes for yellow squash and eggplant; and 5 to 6 minutes for Campari tomatoes and asparagus. Shift/turn the vegetables occasionally but not too often.
GRILLED MEDITERRANEAN VEGETABLE SANDWICHES RECIPE
From myrecipes.com
5/5 (5)Total Time 30 minsServings 4Calories 421 per serving
- Heat a grill to high (450° to 550°). Meanwhile, mix mayonnaise, garlic, and lemon juice together; set aside.
- Brush zucchini, mushrooms, and eggplant with oil and sprinkle with salt. Grill, turning once, until softened and grill marks appear, about 3 minutes.
- Cut each loaf-half into 4 pieces. Spread bottoms with mayo and smear tops with cheese. Make sandwiches with vegetables, tomatoes, and arugula.
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