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Overstuffed Grilled Vegetable-Feta Sandwiches

Photo: Oxmoor House
Prep time 4 mins
Cook time 11 mins
Yield 4 servings (serving size: 1 piece)
Make sure your grill is nice and hot to create grill marks on the vegetables and bread.

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

Nutrition 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

How to Make It

  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.

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