Best Grilled Vegetable Hero Recipes

PAT'S GRILLED VEGETABLE HERO

Steps:

• Preheat the grill to medium.
• In a large bowl, toss the vegetables with olive oil and season with salt and pepper, to taste. Arrange the vegetables on the grill, turning occasionally, until charred and tender, about 10 minutes. Remove to a plate and sprinkle with red pepper flakes.
• Slice the bread in half lengthwise with a serrated knife. Toast the bread on the grill Remove the bread and evenly spread Lemon Mayo on both sides. Evenly divide the vegetables on the bottom halves of the bread. Top with the sliced mozzarella and a handful or so of the basil. Cover with the top half of the bread and secure with toothpicks. Slice into 4 portions and serve.
• Add the mayonnaise, garlic, lemon zest, lemon juice and salt and pepper, to taste, to a small bowl. Cover with plastic wrap and refrigerate until needed.

GRILLED VEGETABLE HERO

Steps:

• Prepare barbecue (medium-high heat). Arrange zucchini, bell pepper and tomato on rimmed baking sheet. Whisk dressing and chopped basil in medium bowl to blend. Brush cut side of each roll with 1/2 tablespoon dressing mixture. Brush vegetables with remaining dressing mixture and sprinkle with salt and pepper. Grill cut side of rolls until toasted, about 1 minute. Place rolls, cut side up, on plates. Grill vegetables until tender and lightly charred, turning and brushing occasionally with any dressing mixture left on baking sheet, about 10 minutes.
• Arrange warm vegetables on roll bottoms. Cover each with 2 slices cheese, 4 whole basil leaves and top of roll.

GRILLED VEGETABLE HERO WITH BLACK OLIVE DRESSING

Steps:

• Heat the grill to medium-hot and position a vegetable grill rack on it. Place the peppers on the rack and roast, turning them over as necessary, until all sides are charred. Meanwhile, prepare the other vegetables. Slice the onions into rings about 1/4-inch thick. Cut off the roots of the radicchio and endive and separate the leaves. Place the leaves, mushrooms, and onion rings in a medium bowl. Toss with the olive oil, making sure everything is well coated (sdd more oil, if necessary), and season with salt and pepper. Place all the vegetables on the vegetable rack and cook until they are all tender and brownish on both sides. (Watch the radicchio and endive-they brown within a minute or two.) Remove from the rack and keep warm. Allow the peppers to cool. When they can be handled, peel and seed them and tear them into strips. If you like, toast the rolls briefly on the grill. Place a mushroom in each roll, along with equal amounts of onions and peppers. Top with Black Olive Dressing. Serve warm. Dressing: Process the olives in a food processor until well minced. Add mayonnaise and balsamic and process until smooth. Keep refrigerated until ready to use and keep any unused portion refrigerated.