Best Grilled Veggie Sliders Recipes

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VEGETARIAN SLIDERS



Vegetarian Sliders image

These sliders are a quick and easy vegetarian appetizer or main dish. They are filled with gooey mozzarella cheese, tomatoes, basil, and garlic.

Provided by Marsha Pierce

Categories     Appetizers and Snacks     Cheese

Time 20m

Yield 12

Number Of Ingredients 9

1 (12 count) package Hawaiian bread rolls (such as King's®)
½ cup marinara sauce
8 ounces grated mozzarella cheese
3 Roma tomatoes, sliced
¼ cup chopped fresh basil
¼ cup butter, melted
2 tablespoons grated Parmesan cheese
2 cloves roasted garlic, finely minced
2 teaspoons Italian seasoning

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
  • Cut the rolls in half. Set the bottom halves into the bottom of the prepared pan and spread with marinara sauce. Place a layer of mozzarella cheese over the marinara and add a layer of tomatoes over the cheese. Spread basil over the tomatoes and add the top halves of the rolls.
  • Combine melted butter, Parmesan cheese, garlic, and Italian seasoning in a bowl; stir to combine. Brush over the tops of the sliders.
  • Bake in the preheated oven until the insides are gooey and the tops are golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 369.1 calories, Carbohydrate 45 g, Cholesterol 63.2 mg, Fat 7.4 g, Fiber 2.6 g, Protein 19.4 g, SaturatedFat 8.6 g, Sodium 411.6 mg, Sugar 1.6 g

SLIDERS



Sliders image

Provided by Ina Garten

Categories     appetizer

Time 35m

Yield 4 to 5 servings

Number Of Ingredients 13

2 pounds premium ground beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon chopped thyme leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces grated Gruyere
12 small Brioche buns
4 ounces baby arugula
3 medium tomatoes, sliced in 1/8-inch-thick rounds
2 small red onions, sliced in 1/8-inch-thick rounds
Ketchup, for serving

Steps:

  • Build a charcoal fire or heat a gas grill.
  • Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
  • When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
  • Slice the buns in half crosswise and toast the halves cut side down on the grill.
  • Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.

GRILLED VEGGIE SLIDERS



GRILLED VEGGIE SLIDERS image

Categories     Vegetable     Vegetarian

Yield 12 sliders

Number Of Ingredients 7

4 plum tomatoes, sliced
2 small zucchini, sliced (about 2 cups)
1 medium green pepper or red pepper, coarsely chopped (about 1 1/2 cups)
1 medium onion, coarsely chopped (about 1 cup)
1/4 cup reduced fat balsamic vinaigrette salad dressing or Italian salad dressing
1/2 cup shredded 2% milk mozzarella cheese
1 package (15 ounces) Pepperidge Farm® Sliders Mini Wheat Sandwich Rolls

Steps:

  • 1. Place the tomatoes, zucchini, pepper and onion into a large bowl. Add half the dressing and toss to coat. 2. Lightly oil a grilling platter or vegetable basket. Place the vegetables onto the platter. 3. Grill the vegetables for 15 minutes or until tender, turning them over once halfway through the grilling time. Remove the vegetables to a large bowl. Add the remaining dressing and toss to coat. Stir in the cheese. 4. Split the rolls and grill until toasted. Divide the vegetable mixture among the rolls. Recipe Note: We recommend a grilling platter or vegetable basket for this recipe because its smaller openings keep the vegetables from falling through. Alternate Preparation: You can also use a grill pan for this recipe. Lightly oil a grill pan and heat over medium heat. Add the vegetables in batches and grill until tender, turning them over once halfway through the grilling time.

GRILLED GARDEN VEGGIE FLATBREADS



Grilled Garden Veggie Flatbreads image

Grilled flatbread is a tasty way to put fresh garden vegetables to use. It's so versatile: Simply change up the vegetables and cheese to suit your family's taste. It also works well indoors, cooked on a grill pan with a lid. -Carly Curtin, Ellicott City, Maryland.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 8 servings.

Number Of Ingredients 10

2 whole grain naan flatbreads
2 teaspoons olive oil
1 medium yellow or red tomato, thinly sliced
1/4 cup thinly sliced onion
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh basil
1/2 teaspoon garlic powder
1 teaspoon balsamic vinegar
1/2 teaspoon coarse sea salt

Steps:

  • Grill flatbreads, covered, over indirect medium heat 2-3 minutes or until bottoms are lightly browned., Remove from grill. Brush grilled sides with oil; top with tomato and onion to within 1/2 in. of edges. In a small bowl, toss cheeses with basil and garlic powder; sprinkle over vegetables. Drizzle with vinegar; sprinkle with salt. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 132 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 390mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

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