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Grilled Veg Sandwiches

Makes: 4 servings
Start to Finish 30 mins
Grilled Veg Sandwiches
Ingredients
  • 4  ciabatta rolls or other hearty rolls
  • 1  lemon
  • 2  tablespoons  olive oil
  • 1  tablespoon  balsamic vinegar
  • 3  small  zucchini and/or yellow summer squash
  • 1  small  red onion
  • 2  ounces  feta cheese, crumbled
  •  Fresh mint leaves (optional)
Directions

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 294,
  • Fat, total (g) 11,
  • chol. (mg) 13,
  • sat. fat (g) 3,
  • carb. (g) 41,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 6,
  • pro. (g) 10,
  • vit. A (IU) 243,
  • vit. C (mg) 38,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 121,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 684,
  • Potassium (mg) 410,
  • calcium (mg) 131,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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