California Grilled Veggie Sandwich
A great summer sandwich! Tasty and light, grilling gives the vegetables nice smoky taste. A little bit garlic and lemon juice brighten up the mayonnaise; feta cheese gives the cheesiness and slightly saltiness, which is a great additional topping of the sandwich.
Ingredients
| 4 | tablespoons |
mayonnaise, light
|
|
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | each |
sweet red bell peppers
sliced |
|
| 1 | small |
zucchini
sliced |
|
| 1 | each |
red onion
sliced |
|
| 1 | each |
yellow summer squash
small, sliced |
|
| 2 | each |
focaccia
bread pieces, split horizontally, 4 or 6 inch |
* |
| ½ | cup |
feta cheese
crumbled |
Directions
In a small bowl, mix together mayonnaise, garlic and lemon juice until well blended.
Put in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side.
Brush grate with oil.
Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them.
Cook for about 3 minutes, turn, and cook for another 3 minutes.
The peppers may take a bit longer.
Remove from grill, and set aside.
Spread some of garlic-mayonnaise on the cut sides of the bread, and sprinkle each one with feta cheese.
Place on the grill cheese side up, and cover with lid for 2 to 3 minutes.
This will warm the bread, and slightly melt the cheese.
Watch carefully so the bottoms don't burn.
Remove from grill, and layer with the vegetables.
Enjoy as open faced grilled sandwiches.
Nutrition Facts
Serving Size 236g (8.3 oz)
