California Grilled Vegetable Sandwich |
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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 6 |
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This is a wonderful sandwich that is rich in flavor. The left over grilled veggies are good in some pasta drizzled with olive oil. Ingredients:
4 large carrots, cut thin length wise |
2 medium yellow squash, cut lenth wise |
2 medium zucchini, cut lenght wise |
2 medium red bell peppers, cut into 1 inch wide strips |
6 portabella mushrooms, cut into 1/2 inch slices |
1 medium onion, cut into 1/2 inch slices |
1/2 cup balsamic vinegar |
1/2 cup olive oil |
2 tablespoons dried rosemary leaves, crushed |
2 cloves garlic, pressed |
1 cup light mayonnaise |
1 loaf french bread |
12 slices provolone cheese |
Directions:
1. Mix vinegar, oil and rosemary together and set aside.
2. Mix pressed garlic in with mayonnaise, set aside.
3. Cut bread in half cross wise then length wise, set aside.
4. On a preheated grill, place vegetables on grill and cook uncovered for 12-16 minuites or until tender, basting with vinegar mixture several times throughout cooking.
5. Set cooked veggies aside.
6. Take sliced bread and place cut side down on grill and toast.
7. Spread mayonnaise and garlic mixture on sliced bread.
8. Assemble sandwiches by layering first with cheese then layering with veggies on top.
9. Top it off with top side of bread.
10. NOTE: You can marinate the veggies in the vinegar for 15 minuites for even tastier veggies.
11. You can place some aluminum foil over the grill when grilling if you like, to keep veggies from falling through, but I don't ever have a problem with them falling through.
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