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Grilled Veggie Sandwiches

Grilled Veggie Sandwiches



  1. Lightly brush 1 tablespoon of the oil on the cut sides of rolls and the cut sides of lemon halves; set aside. In a small bowl combine the remaining 1 tablespoon oil and the vinegar. Brush zucchini and onion slices with some of the oil-vinegar mixture; sprinkle with salt and pepper.
  2. For a charcoal grill, place vegetables and lemon on the rack of an uncovered grill directly over medium-hot coals. Grill for 4 to 6 minutes or until tender, turning once halfway through grilling. Add rolls, cut sides down, during last 3 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Place vegetables and lemon on grill rack over heat. Cover; grill as above. Add rolls, cut sides down, during last 3 minutes of grilling.)
  3. Arrange vegetables on roll bottoms. Top with feta cheese and, if desired, mint. Drizzle with remaining oil-vinegar mixture. Squeeze juice from lemon over all. Add roll tops.

Nutrition Facts (Grilled Veggie Sandwiches)

    Per serving:
  • 294 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 13 mg chol.,
  • 684 mg sodium,
  • 41 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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