Grilled Vegetable Sandwiches

Grilled Vegetable Sandwiches
Photo by Alan Richardson

Ingredients

  • 4 scallions, trimmed
  • 2 medium yellow squash, sliced lengthwise ¼ inch thick
  • 1/3 cup olive oil for brushing the vegetables
  • 1 cup grated Asiago, dry Sonoma Jack, Provolone, or other sharp, dry cheese
  • Four 6-inch lengths crusty French or Italian bread, halved lengthwise
  • 2 medium zucchini, sliced lengthwise ¼ inch thick
  • Kosher salt and freshly ground black pepper
  • + 4 more ingredients
    • ½ cup Sun-Dried Tomato & Olive Spread
    • 2 red peppers, roasted, peeled, and quartered
    • 4 medium portabella mushrooms, wiped clean, stems removed
    • 1 medium eggplant, sliced lengthwise ¼ inch thick

Brush the zucchini, squash, eggplant, scallions, and mushrooms lightly with olive oil and sprinkle with a little salt and pepper. Grill or broil until tender. Cut the grilled mushrooms into thin slices. If the bread is very thick, hollow it out slightly to make a pocket. Spread the sun-dried tom...

View full recipe at Fine Cooking

Comments

Variations on Grilled Vegetable Sandwiches

  • Grilled Vegetable Sandwiches
    • 1 medium zucchini
    • 1 small shallot
    • Extra-virgin olive oil
    • Shredded iceberg lettuce
    • 1 tablespoon(s) vegetable oil
    • +10 other ingredients
  • Grilled Vegetable Sandwiches
    • 2 zucchini
    • 2 red bell peppers
    • 1 medium-size purple onion
    • 1/2 teaspoon ground red pepper
    • 1/4 cup KIKKOMAN Soy Sauce
    • Herbed Goat Cheese
    • +2 other ingredients


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