Open-Face Veggie Melts

Looking for a meal that will please the vegetarian in your life? Our Open-Face Veggie Melt is perfect! By perfectly preparing an assortment of flavorful vegetables on the grill and placing them on your favorite bread, it is easy to make this vegetarian-friendly sandwich!

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  • Makes: 6 servings
  • Prep: 25 mins
  • Grill: 8 mins

Open-Face Veggie Melts

Directions

  1. In a large bowl combine eggplant, squash, red onion, mushrooms, red sweet pepper, vegetable oil, the 1/2 teaspoon salt, and the 1/4 teaspoon black pepper; toss to coat.
  2. For a charcoal grill, place eggplant, squash, and onion on the lightly greased rack of an uncovered grill directly over medium-hot coals. Grill for 6 to 8 minutes or until vegetables are crisp-tender, turning once halfway through grilling. Transfer to a large bowl; keep warm.
  3. Meanwhile, place mushrooms and sweet pepper in a grill basket. Place grill basket on grill rack over coals. Grill for 6 to 8 minutes or until tender. Add to eggplant mixture.
  4. For dressing, whisk together vinegar, garlic, the 1/8 teaspoon salt, the 1/8 teaspoon black pepper, mustard, and brown sugar. Gradually whisk in the 1/4 cup olive oil. Pour over vegetables; toss to coat.
  5. Brush cut sides of bread with additional olive oil. Cut garlic clove in half; rub cut sides of bread with garlic. Place bread on the grill rack over coals. Grill for 2 to 3 minutes or until light brown, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Place vegetables then bread on lightly greased grill rack over heat. Cover and grill as directed.)
  6. Divide vegetable mixture evenly among bread slices. Top evenly with cheese. Serve warm.
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Nutrition Facts (Open-Face Veggie Melts)

  • Per serving:
  • 520 kcal ,
  • 30 g fat
  • (9 g sat. fat ,
  • 44 mg chol. ,
  • 890 mg sodium ,
  • 47 g carb. ,
  • 7 g fiber ,
  • 18 g pro.
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