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Grilled Vegetable Sandwich with Tapenade

Grilled Vegetable Sandwich with Tapenade Grilled Vegetable Sandwich with Tapenade

Instead of mayonnaise, use green olives tapenade to spread the sandwich, which gives the sandwich tangy flavor. Grilling adds the nice smokiness into the these juicy and tender summer vegetables. Delicious and light summer sandwiches.













Low Cholesterol, Trans-fat Free, Good source of fiber


2 tablespoons olive oil, extra-virgin
1 each sweet red bell peppers
1 small zucchini
1 each red onion
1 each yellow summer squash
small, sliced
2 each focaccia
bread pieces, split horizontally, 4 or 6 inch
½ cup feta cheese
Green olives tapenade:
1 tablespoon olive oil, extra-virgin
1 clove garlic
1 teaspoon lemon zest
freshly grated, optional
½ tablespoon lemon juice
or more to taste
1 tablespoon basil
fresh leaves or 1 teaspoon dried, optional
½ tablespoon capers
4 ounces green olives
1 x black pepper
freshly ground


To make the tapenade:

Add the tomatoes, oil and remaining ingredients in a food processor.

Process until coarsely pureed.

Place into a bowl, serve or refrigerate until ready to use.

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 the tapenade 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 22174% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 687mg 29%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 10g
Vitamin A 27% Vitamin C 96%
Calcium 14% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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