Warm Grilled Veggie Sandwiches

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


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


  1. 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. 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. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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