Grilled Mediterranean Vegetable Sandwiches

Grilled Mediterranean Vegetable Sandwiches Recipe
Photo: Alex Farnum; Food Styling: Randy Mon
Sunset reader Rebecca Jansen of Snohomish, Washington, won us over with this Mediterranean-inspired vegetable sandwich that cooks entirely on the grill.

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 421
Caloriesfromfat 65 %
Protein 10 g
Fat 30 g
Satfat 6.5 g
Carbohydrate 31 g
Fiber 6 g
Sodium 711 mg
Cholesterol 18 mg

Ingredients

1/4 cup mayonnaise
2 garlic cloves, minced
1/2 teaspoon lemon juice
2 small zucchini, thinly sliced lengthwise
2 portabella mushrooms, sliced 1/4 in. thick
1 eggplant (14 oz.), sliced 1/4 in. thick
2 tablespoons olive oil
1/2 teaspoon kosher salt
3/4 of a 1-lb. ciabatta loaf, split horizontally
2 ounces feta cheese, crumbled (1/2 cup)
2 medium tomatoes, sliced
2 cups baby arugula

Preparation

1. Heat a grill to high (450° to 550°). Meanwhile, mix mayonnaise, garlic, and lemon juice together; set aside.

2. Brush zucchini, mushrooms, and eggplant with oil and sprinkle with salt. Grill, turning once, until softened and grill marks appear, about 3 minutes.

3. Grill bread cut side down just until grill marks start to appear, 2 minutes.

4. Cut each loaf-half into 4 pieces. Spread bottoms with mayo and smear tops with cheese. Make sandwiches with vegetables, tomatoes, and arugula.

Note:

Rebecca Jansen, Snohomish, WA,

June 2012
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