Overstuffed Grilled Vegetable-Feta Sandwiches

Photo: Oxmoor House
Make sure your grill is nice and hot to create grill marks on the vegetables and bread.

Yield:

4 servings (serving size: 1 piece)

Recipe from

Recipe Time

Prep: 4 Minutes
Cook: 11 Minutes

Nutritional Information

Calories 283
Caloriesfromfat 25 %
Fat 8 g
Satfat 3.5 g
Monofat 1.2 g
Polyfat 0.7 g
Protein 11.6 g
Carbohydrate 42.5 g
Fiber 3.2 g
Cholesterol 19 mg
Iron 2.7 mg
Sodium 773 mg
Calcium 158 mg

Ingredients

1 1/3 cups refrigerated presliced yellow squash and zucchini mix
4 (1/4-inch-thick) slices red onion
Cooking spray
3/4 cup grape tomatoes, halved
3 tablespoons light Northern Italian salad dressing with basil and Romano (such as Ken's Steak House Lite)
1 tablespoon chopped fresh basil
1 (8-ounce) loaf French bread, halved lengthwise
3/4 cup (3 ounces) crumbled feta cheese

Preparation

1. Prepare grill.

2. Coat squash mix and onion evenly with cooking spray. Place vegetables on grill rack; grill 4 minutes on each side or until crisp-tender and beginning to brown.

3. Place tomato in a medium bowl; add dressing and basil, tossing gently to coat. Add cooked vegetables to tomato mixture; toss well.

4. Coat cut sides of bread with cooking spray. Grill bread 1 minute on each side or until lightly toasted. Spoon vegetable mixture over bottom half of bread; sprinkle evenly with cheese. Top with remaining bread half. Press down lightly; cut crosswise into 4 equal pieces.

Note:

Cooking Light Fresh Food Fast

April 2009