This sophisticated, full-flavor sandwich is sure to impress!
Makes 4 servings
- 1/4 cup low-fat mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/8 cup olive oil
- 1 cup red bell peppers, sliced
- 1 small zucchini, sliced
- 1 small red onion, sliced
- 1 small yellow squash, sliced
- 2 (4-x6-inch) focaccia, sourdough or Italian bread pieces, split horizontally
- Freshly ground black pepper
Stir 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. Place on the grill mayonnaise side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the mayo mixture. Watch carefully so the bottoms don’t burn.
Remove from grill, and layer with vegetables. Sprinkle with black pepper . Enjoy as open faced grilled sandwiches.
Grilled Veggie Sandwich
Servings per Recipe: 4Amount per Serving
Calories from Fat:
Total Fat: 13g
Saturated Fat: 1g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.