California Grilled Veggie Sandwich
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 3 cloves garlic minced
- 1 tablespoon lemon juice
- 1/4 cup mayonnaise
- 1/2 cup crumbled feta cheese
- 1/8 cup olive oil
- 1 cup red bell peppers sliced
- 1 small zucchini sliced
- 1 red onion sliced
- 1 small yellow squash sliced
- 2 pieces focaccia bread split horizontally
- Carbohydrate 41.9164343765432 g
- Cholesterol 21.9375000044381 mg
- Fat 14.415400006322 g
- Fiber 3.27737494607156 g
- Protein 9.74479375009657 g
- Saturated Fat 3.82267500093091 g
- Serving Size 1 1 serving (277g)
- Sodium 640.960312601159 mg
- Sugar 38.6390594304716 g
- Trans Fat 8.11184000359602 g
- Calories 328 calories
This California Grilled Veggie Sandwich is a great dish for entertaining friends. It is light and refreshing, and it can be made ahead of time. The sandwich is filled with grilled vegetables, feta cheese, and a lemony mayonnaise sauce. It is perfect for a summer picnic or a backyard barbecue.
I came up with this recipe a few years ago when I was looking for a vegetarian dish to serve at a barbecue. I wanted something that was flavorful and satisfying, but also light and healthy. This sandwich fit the bill perfectly. It has all the flavors of a classic grilled veggie sandwich, but it is made with whole-wheat bread and grilled vegetables, so it is healthier than the traditional version. I like to serve this sandwich with a side of grilled fruit or a green salad.
Step-by-step
- In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside 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 the mayonnaise mixture 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.
