Grilled Garden Vegetable Sandwiches |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
4 slices red onions (1/4-inch thick) |
1 medium zucchini, cut lengthwise into 1/4 to 1/2 inch thick slices |
1 small red bell pepper, halved,seeded |
1/2 small eggplant, peeled,cut into 1/2 inch thick slices |
1/2 cup italian salad dressing |
8 slices multi-grain bread or 8 slices sourdough bread, toasted if desired |
3 ounces shredded mozzarella cheese |
Directions:
1. Heat grill.
2. When ready to grill, place onion over medium gas grill or charcoal grill 4 to 6 inches from medium coals.
3. Cook 3 minutes.
4. Meanwhile, brush zucchini, bell pepper and eggplant with salad dressing.
5. Brush onion on grill with salad dressing; turn onion.
6. Place zucchini, bell pepper, and eggplant, dressing side down, on grill; cook 13 to 15 minutes or until vegetables are tender, brushing with salad dressing and turning once.
7. Remove vegetables from grill.
8. Cut zucchini and bell pepper into bite-sized pieces.
9. Spread 1 side of each toasted bread slice with any remaining dressing.
10. Sprinkle cheese evenly on 4 bread slices.
11. Top evenly with warm vegetables.
12. Cover with remaining bread slices, dressing side down.
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