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Grilled Veg Sandwiches

Grilled Veg Sandwiches



  1. Split rolls; halve and seed lemon. Lightly brush 1 tablespoon of the oil on cut sides of rolls and lemon halves; set aside. In small bowl combine remaining oil and the vinegar. Cut zucchini lengthwise in 1/4-inch-thick slices. Cut onion in 1/4-inch slices. Brush both with some of the oil-vinegar mixture; sprinkle salt and pepper.
  2. For charcoal grill, cook vegetables and lemon on uncovered rack directly over medium-hot coals for 2 to 3 minutes on each side or until tender. Add rolls, cut sides down, during last 3 minutes of grilling. (For gas grill, heat. Reduce heat to medium-hot. Grill as above.)
  3. Serve vegetables on rolls. Top with feta and mint. Drizzle remaining oil-vinegar. Squeeze juice from lemon. Makes 4 servings.

Nutrition Facts (Grilled Veg 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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