Warm Grilled Veggie Sandwiches

A veggie version of a grill classic, this sandwich is high on taste but easy on clean up. Try it with our colorful vegetable combo or substitute for your family's favorites.

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  • prep time 60 min
  • total time 60 min
  • ingredients 9
  • servings 4
 

Ingredients

1
medium zucchini, cut in half crosswise, cut lengthwise into 1/4-inch-thick strips
1/4
medium red bell pepper, seeded, cut into 1/2-inch-wide strips
1/2
red onion, cut into 3/4-inch-thick slices
1
tablespoon olive oil
1
tablespoon chopped fresh oregano
1
clove garlic, minced
1/2
loaf French bread (about 11 inch)
1/4
cup ranch dressing
3
thin slices (1/2 oz each) Swiss cheese (from deli)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat gas or charcoal grill. In 8-inch (2-quart) glass baking dish, mix zucchini, bell pepper and onion. Drizzle with oil; toss to coat. With tongs, place vegetables in grill basket (grill "wok").
  • 2 When grill is heated, place grill basket on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, stirring occasionally, until vegetables are crisp-tender. Remove grill basket from grill; place vegetables in 8-inch dish. Stir in oregano and garlic.
  • 3 Cut 18x18-inch sheet of heavy-duty foil; lightly spray foil with cooking spray. Cut loaf of bread in half lengthwise. Spread cut sides of bread with dressing.
  • 4 Top bottom half with grilled vegetable mixture. Place cheese slices diagonally over vegetables, overlapping slightly. Cover with top half of bread. Place on foil; wrap securely using double-fold seals, allowing room for heat expansion.
  • 5 Reduce gas grill to low heat or adjust coals for low heat. Place wrapped loaf on grill; cover grill. Cook 7 to 10 minutes or until warm. Carefully unwrap loaf to allow steam to escape. Cut loaf into 4 sandwiches.
  • 1 Heat gas or charcoal grill. In 8-inch (2-quart) glass baking dish, mix zucchini, bell pepper and onion. Drizzle with oil; toss to coat. With tongs, place vegetables in grill basket (grill "wok").
  • 2 When grill is heated, place grill basket on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, stirring occasionally, until vegetables are crisp-tender. Remove grill basket from grill; place vegetables in 8-inch dish. Stir in oregano and garlic.
  • 3 Cut 18x18-inch sheet of heavy-duty foil; lightly spray foil with cooking spray. Cut loaf of bread in half lengthwise. Spread cut sides of bread with dressing.
  • 4 Top bottom half with grilled vegetable mixture. Place cheese slices diagonally over vegetables, overlapping slightly. Cover with top half of bread. Place on foil; wrap securely using double-fold seals, allowing room for heat expansion.
  • 5 Reduce gas grill to low heat or adjust coals for low heat. Place wrapped loaf on grill; cover grill. Cook 7 to 10 minutes or until warm. Carefully unwrap loaf to allow steam to escape. Cut loaf into 4 sandwiches.

EXPERT TIPS

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Expert Tips

Stir vegetables in grill basket occasionally until tender.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
230
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
400mg
400%;
Total Carbohydrate
30g
30%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
10%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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