Grilled Vegetable Sandwich Recipe
Servings: 8
Ingredients
- 1/4 c. Balsamic Vinegar
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Fresh Basil
- 2 tsp Molasses
- 1 1/2 tsp Fresh Thyme
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 3 med Zucchini Sliced 1/4" Thick
- 1 med Yellow Bell Peppers Cut Into 6 Wedges
- 2 med Red Bell Peppers Cut Into 6 Wedges
- 1 lrg Onion Cut Into 1/2" Slices
- 16 ounce French Bread Loaf Vegetable Cooking Spray
- 3/4 c. Crumbled Feta Cheese
- 2 Tbsp. Fat-Free Mayonnaise
- 1/4 c. Grated Fresh Parmesan Cheese
Directions
- Combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Add in zucchini, bell peppers, and onion; seal bag, and marinate in refrigerator 2hours, turning bag occasionally. Remove vegetables from bags, reserving marinade. Set vegetables aside.
- Cut bread loaf in half horizontally, and brush 3 Tbsp. reserved marinade over cut sides of bread; set bread and remaining marinade aside.
- Place vegetables in a wire grilling basket coated with cooking spray.
- Prepare grill. Place grilling basket on grill rack; grill 5 min, basting occasionally with remaining marinade. Turn basket over; grill 2 min, basting occasionally. Place bread, cut sides down, on grill rack, and grill an additional 3 min or possibly till vegetables are tender and bread is toasted.
- Combine feta cheese and mayonnaise in a bowl; stir well. Spread mayonnaise mix proportionately over cut sides of toasted bread; place grilled vegetables onbottom half of bread. Sprinkle Parmesan cheese over the vegetables; top with top half of bread. Cut loaf into 8 pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 8 servings | |
| Calories 308 | |
| Calories from Fat 101 | 33% |
| Total Fat 11.44g | 14% |
| Saturated Fat 3.84g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 675mg | 28% |
| Potassium 383mg | 11% |
| Total Carbs 40.88g | 11% |
| Dietary Fiber 3.0g | 10% |
| Sugars 7.18g | 5% |
| Protein 11.2g | 18% |
