CALIFORNIA GRILLED VEGGIE SANDWICH
I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.
Provided by Anonymous
Categories Main Dish Recipes Sandwich Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
- Preheat the grill for high heat.
- Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
- Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 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.
GRILLED VEGETABLE SANDWICH
I had a wonderful grilled veg. sandwich when I visited the Florida Keys recently with goats cheese. This is similar, minus the cheese. Feel free to add it if you like! From 30 Minute Meals.
Provided by Sharon123
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients (for mayo) in food processor and pulse (or blender).
- Sandwich: 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 (or under broiler) and cook until they are tender.
- Once vegetables are done brush sliced bread with olive oil and grill (or broil) 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.
- Enjoy!
GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 18m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.
- To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.
GRILLED VEGETABLE PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
- Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
- 2 cups fresh basil leaves
- 1/4 cup toasted pine nuts
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup (about) extra-virgin olive oil
- 1/2 cup grated Parmesan
- In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
- Yield: 1 cup
- Prep Time: 10 minutes
GRILLED VEGETABLE SANDWICHES
Use some of your fresh garden bounty to build these hearty, unique subs. Basil-lemon mayo adds terrific flavor. -Kathy Hewitt, Cranston, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Cut the red peppers into eighths; cut onions and zucchini into 1/2-in. slices. Brush vegetables with oil; sprinkle with salt and pepper. Grill vegetables in batches, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until crisp-tender. Cool., Combine the mayonnaise, basil, lemon juice and garlic; spread over bun bottoms. Layer with cheese, grilled vegetables and tomatoes. Spread hummus over bun tops; replace tops.
Nutrition Facts : Calories 773 calories, Fat 37g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 1441mg sodium, Carbohydrate 82g carbohydrate (11g sugars, Fiber 7g fiber), Protein 29g protein.
GRILLED SUMMER VEGETABLE SANDWICHES WITH PESTO
Summer in a sandwich! Zucchini, summer squash, and red bell pepper doused in balsamic-thyme marinade, grilled to perfection, and then piled onto pesto-smeared artisan rolls. For a shortcut, consider using your favorite store-bought pesto.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 21
Steps:
- Slice the zucchini and summer squash lengthwise, 1/4- to 1/2-inch thick. Cut the bell pepper into 1-inch wide strips. Lay in a roomy baking dish.
- Make the marinade. In a small bowl, whisk together all marinade ingredients. Taste and add additional salt and pepper if desired. Pour over the veggies and toss gently. Let sit for about 30 minutes.
- Meanwhile, make the pesto. First, toast the walnuts (an optional but worthwhile step - toasting adds wonderful flavor). To toast, set a small pan over medium heat and add the walnuts. Stir frequently until golden and fragrant, about 5 minutes. Add to the pitcher of a blender or a food processor fitted with the s-blade. Add the basil, garlic, thyme, lemon juice, nutritional yeast or Parmesan if using, and salt. Turn on the blender or food processor, streaming in the olive oil as it runs, until a sauce forms. Taste pesto and add additional salt if desired.
- Prepare your grill - medium direct heat, about 375 degrees. Lay the vegetables on the preheated grill grates and cook until grill lines form, about 5 minutes. Flip (we like to use long-handled tongs) and cook on the other side until tender and cooked through, about 5 more minutes. Transfer from the grill to a platter. Keep the grill on to quickly toast the rolls.
- Slice the rolls in half and brush the insides with the 2 tablespoons olive oil. Lay the rolls cut-side down on the grill and cook just until warmed and a little golden and toasty. Remove from grill.
- Assemble the sandwiches. Smear both sides of the roll with approx. 1 tablespoon of pesto on each side (more or less to taste). Add a layer of zucchini, summer squash, and two or three strips of the pepper. Close, cut in half, and serve!
GRILLED VEGETABLE SANDWICH
This is from the Oprah-sponsored cookbook "In The Kitchen With Rosie." I love this sandwich!!! I leave out the fresh basil, arugula, and jalapenos just because I usually don't have them on hand. This is a spicy sandwich, so if you have a low tolerance for heat, I would leave out all the spices. However, I wouldn't be able to gurantee that it would taste as good!
Provided by ChipotleChick
Categories Lunch/Snacks
Time 25m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat broiler.
- Put dressing ingredients in blender and mix on low until smooth.
- Set aside.
- Arrange eggplant, squash, zucchini, and onion in a single layer on a cookie sheet.
- Sprinkle Italian seasoning and cayenne pepper over all of the rounds.
- Spray the cooking spray over to coat lightly.
- Broil the vegetables for about 5 minutes, until brown, and flip them over to brown on the other side.
- Remove the cookie sheet, leaving the broiler on.
- Quarter the roasted bell peppers.
- Cut baguette in half crosswise and scoop out the soft inner dough.
- Place them on the broiler rack and toast for about 2 minutes per side.
- Put a few slices of tomato into the well in the bottom of each baguette.
- Dust with black pepper and jalapenos.
- Place 4 basil leaves, 4 arugula leaves, and 4 pieces of roasted pepper on baguette.
- Layer on slices of eggplant, squash, zucchini,and onion.
- Coat the inside of the remaining half baguette with the dressing and place it on top of the other half.
- Cut into 4 sandwiches.
GRILLED VEGETABLE SANDWICH
Provided by Stratta
Categories Sandwich Garlic Mushroom Pepper Vegetable Broil Vegetarian Lunch Eggplant Bell Pepper Summer Grill Grill/Barbecue Healthy Vegan Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Place garlic in custard cup; drizzle with 1 teaspoon oil. Cover with foil; bake until garlic is tender, about 35 minutes. Cool and mash garlic.
- Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil peppers, rounded side toward heat, until peppers are charred, about 10 minutes. Wrap in paper bag; let stand 10 minutes. Peel peppers. Transfer to platter.
- Arrange eggplant, zucchini, mushrooms and green onions on baking sheet. Brush vegetables on each side with 1 tablespoon oil. Season with salt and pepper. Grill or broil vegetables until golden and tender, turning once, about 6 minutes per side. Cut green onions into 2-inch pieces. Transfer vegetables to same platter. Sprinkle with thyme and basil.
- Whisk vinegar and remaining 1 tablespoon oil in bowl until blended. Season with salt and pepper. Drizzle dressing over vegetables.
- Spread rolls with mashed garlic, dividing equally. Top each roll with tomato slices, then roasted pepper, eggplant, zucchini, green onions and mushroom.
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.
GRILLED VEGETABLE SANDWICHES
Provided by Marian Burros
Categories dinner, weekday, main course
Time 15m
Yield 4 sandwiches
Number Of Ingredients 6
Steps:
- Prepare grill.
- Brush vegetables lightly with one tablespoon or less of the olive oil on both sides.
- Grill zucchini 10 to 12 minutes, depending on thickness, turning several times; grill eggplant 6 to 8 minutes, turning; grill onion 6 to 8 minutes, turning.
- Arrange vegetables in layers on flat plate, sprinkling remaining olive oil over them, interspering the layers with basil leaves. Allow to sit at room temperature for a few hours for flavors to meld.
- If possible, use without refrigerating, but if refrigeration is necessary, return to room temperature before making into sandwiches.
- Slice rolls lengthwise, but not completely through. Pull out the excess bread in the middle and fill with vegetables.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 7 grams
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