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Grilled Vegetable Sandwich with Tomato and Olives Tapenade

 
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Instead of mayonnaise, use sun-dried tomato and 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.

Yield

4

servings

Prep

10

min

Cook

18

min

Ready

35

min

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

Ingredients

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
Tomato and olive tapenade:
3 ounces sundried tomatoes
oil-packed and drained or oven-dried tomatoes
2 tablespoons olive oil, extra-virgin
1 clove garlic
1 teaspoon lemon zest
freshly grated
1 teaspoon lemon juice
or more to taste
1 tablespoon basil
fresh leaves or 1 teaspoon dried
1 tablespoon capers
¼ cup olives
*
1 x black pepper
freshly ground
*

Directions

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 233g (8.2 oz)
Amount per Serving
Calories 22370% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 375mg 16%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 11g
Vitamin A 26% Vitamin C 98%
Calcium 13% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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