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Grilled Vegetable Sandwiches

Grilled Vegetable Sandwiches

Southern Living SEPTEMBER 2001

  • Yield: 4 servings

Ingredients

  • 2 zucchini
  • 1 medium-size purple onion
  • 2 red bell peppers
  • 1/4 cup KIKKOMAN Soy Sauce
  • 1/4 cup lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon ground red pepper
  • 1 (11- x 9-inch) focaccia
  • Herbed Goat Cheese

Preparation

Cut zucchini diagonally into 1/2-inch-thick slices; cut onion into 1/4-inch-thick slices. Cut bell peppers into 1-inch-wide strips.

Stir together soy sauce and next 3 ingredients in a large bowl; add vegetables, tossing gently to coat. Let mixture stand at room temperature 1 hour, stirring occasionally.

Coat food rack with cooking spray; place on grill over medium-high heat (350° to 400°). Arrange marinated vegetables on rack, and grill, without grill lid, 6 to 8 minutes on each side.

Trim 1/2 inch from each end of focaccia, and cut bread into 4 equal squares. Slice each square horizontally in half. Toast bread on grill, if desired. Spread cut sides evenly with Herbed Goat Cheese; place grilled vegetables evenly on bottom halves of bread, and then top with remaining bread. Serve sandwiches immediately.

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Grilled Vegetable Sandwiches recipe

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