Monday, April 26, 2010

Pile on the Veggies: Grilled Vegetable Sandwiches

Dave and I are really digging these grilled vegetable sandwiches lately. I’ve made them a couple times and they’re definitely going to be a regular item at our house this summer, especially since we finally have a new grill – a real one, not a tiny, travel-size grill like we’ve been using for the past few years.

I got the recipe from Cooking Light magazine. It’s so simple, you hardly need a recipe, but I guess the idea has to come from somewhere. I have to say, I don’t do a good job of sticking to the recommended portion size, plus I make my own vinaigrette instead of using bottled salad dressing. So, my version of the recipe may not be all that light compared to the original.

You can do the vegetables on a grill pan on the stovetop or on the outdoor grill with a perforated grill pan or basket (so you don’t lose all the vegetable slices). For variations, I’d try grilling bell pepper, eggplant, or portabellas.

Overstuffed Grilled Vegetable Sandwiches  PRINTABLE RECIPE

1 cup sliced yellow squash
1 cup sliced zucchini
6 (1/4-inch-thick) slices red onion
cooking oil spray
1 cup grape or mini pearl tomatoes – halved
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp finely chopped red onion
2 Tbsp chopped fresh basil
kosher salt & fresh ground black pepper – to taste
1 loaf (16 oz) French bread – halved lengthwise
1 Tbsp extra virgin olive oil
1 cup (about 4 oz) crumbled feta cheese

1. Preheat the grill to about 350°.

2. Lightly spray squash and onion slices (both sides) with cooking oil. Place the vegetables on the grill pan and grill for 4 minutes on each side or until crisp-tender and beginning to brown.

3. Meanwhile, place the tomatoes in a large bowl. Add olive oil, vinegar, chopped onion, basil, salt & pepper, and toss to coat.

4. Add the grilled vegetables to tomatoes and toss well.

5. Brush cut sides of the bread with a little olive oil. Grill bread 1 minute on each side or until lightly toasted.

6. Spoon vegetable mixture over bottom half of bread. Sprinkle with the cheese. Top with the other bread half and press down lightly. Cut crosswise into 6 sandwiches.

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