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 Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 25%
  • Fat: 8g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 11.6g
  • Carbohydrate: 42.5g
  • Fiber: 3.2g
  • Cholesterol: 19mg
  • Iron: 2.7mg
  • Sodium: 773mg
  • Calcium: 158mg


  • 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


  1. 1. Prepare grill.
  2. 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. 3. Place tomato in a medium bowl; add dressing and basil, tossing gently to coat. Add cooked vegetables to tomato mixture; toss well.
  4. 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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