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Grilled Vegetable Sandwich

Healthycooking's picture
Ingredients
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Fresh basil/1 teaspoon dried basil 1 Tablespoon
  Molasses 2 Teaspoon
  Fresh thyme/1/2 teaspoon dried thyme 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Zucchini 3 Medium
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Restriction: 
Vegetarian
Interest: 
Healthy

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