Grilled Vegetable Sandwich
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Fresh basil/1 teaspoon dried basil||1 Tablespoon|
|Fresh thyme/1/2 teaspoon dried thyme||1 1⁄2 Teaspoon|
|Yellow bell pepper||1 Medium, cut into 6 wedges|
|Red bell peppers||2 Medium, each cut into 6 wedges|
|Onion||1 Large, cut into 1/2-inch slices|
|French bread loaf||16 Ounce (1 Piece)|
|Vegetable cooking spray||2 Tablespoon|
|Crumbled feta cheese||3⁄4 Cup (12 tbs)|
|Fat free mayonnaise||2 Tablespoon|
|Freshly grated parmesan cheese||1 Ounce (1/4 Cup)|
Combine first 7 ingredients in a large heavy-duty, zip-top plastic bag.
Add zucchini, bell peppers, and onion; seal bag, and marinate in refrigerator 2 hours, turning bag occasionally.
Remove vegetables from bag, reserving marinade.
Set vegetables aside.
Cut French bread loaf in half horizontally, and brush 3 tablespoons reserved marinade over cut sides of bread; set bread halves and remaining marinade aside.
Place vegetables in a wire grilling basket coated with cooking spray.
Place grilling basket on grill rack over medium-hot coals (350° to 400°); grill 5 minutes, basting occasionally with remaining marinade.
Turn basket over; grill 2 minutes, basting occasionally.
Place bread, cut sides down on grill rack, and grill an additional 3 minutes or until vegetables are tender and bread is toasted.
Combine feta cheese and mayonnaise in a bowl; stir well.
Spread mayonnaise mixture evenly over cut sides of toasted bread; place grilled vegetables on bottom half of bread.
Sprinkle Parmesan cheese over the vegetables; top with top half of bread.