Grilled Vegetable Sandwich Recipe with Feta Cheese
This delicious and simple sandwich only takes 30 minutes to make and is the perfect summer grilling recipe.
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Servings: 4 servings
Calories: 599kcal
Equipment
- 1 Grill
- 1 Medium Mixing Bowl
- 1 sharp knife and cutting board
Ingredients
- 1 loaf ciabatta bread
- ½ cup mayonnaise
- 1 clove garlic minced
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- ½ cup crumbled feta
- 1 zucchini sliced
- 1 yellow squash sliced
- 1 red pepper sliced
- 1 onion sliced
- 2 tablespoon olive oil
Instructions
- Cut zucchini, yellow squash, onion and red bell pepper into thin slices. Place sliced vegetables in a bowl. Pour in the olive oil and toss until all of the veggies are coated.
- Cut the ciabatta loaf into 4 equal portions if it is not already cut. Cut each piece in half to make a sandwich. Mix the mayonnaise, garlic, garlic powder and lemon juice in a bowl. Spread garlic aioli onto each slice of bread. Sprinkle the feta cheese generously on each slice of bread over the garlic aioli.
- Place vegetable slices directly on the grates of the grill or in a grill frying pan with holes in it. Grill for about 8 minutes or until charred. Flip halfway through. Place slices of bread on the top rack of grill and close the grill. Cook about 5 minutes until bread is lightly toasted and cheese softens.
- Remove from grill. Assemble sandwiches. Serve immediately.
Notes
- save leftovers in the fridge for up to 3-5 days.
- grill veggies directly on the grill grates for the best flavor.
- do not over toast the bread.
Nutrition
Serving: 1sandwich | Calories: 599kcal | Carbohydrates: 62g | Protein: 14g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 951mg | Potassium: 392mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1226IU | Vitamin C: 59mg | Calcium: 121mg | Iron: 1mg