CALIFORNIA GRILLED VEGETABLE SANDWICH

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California Grilled Vegetable Sandwich image

This is a wonderful sandwich that is rich in flavor. The left over grilled veggies are good in some pasta drizzled with olive oil.

Provided by L. Duch

Categories     Lunch/Snacks

Time 36m

Yield 6 serving(s)

Number Of Ingredients 13

4 large carrots, cut thin length wise
2 medium yellow squash, cut lenth wise
2 medium zucchini, cut lenght wise
2 medium red bell peppers, cut into 1 inch wide strips
6 portabella mushrooms, cut into 1/2 inch slices
1 medium onion, cut into 1/2 inch slices
1/2 cup balsamic vinegar
1/2 cup olive oil
2 tablespoons dried rosemary leaves, crushed
2 cloves garlic, pressed
1 cup light mayonnaise
1 loaf French bread
12 slices provolone cheese

Steps:

  • Mix vinegar, oil and rosemary together and set aside.
  • Mix pressed garlic in with mayonnaise, set aside.
  • Cut bread in half cross wise then length wise, set aside.
  • On a preheated grill, place vegetables on grill and cook uncovered for 12-16 minuites or until tender, basting with vinegar mixture several times throughout cooking.
  • Set cooked veggies aside.
  • Take sliced bread and place cut side down on grill and toast.
  • Spread mayonnaise and garlic mixture on sliced bread.
  • Assemble sandwiches by layering first with cheese then layering with veggies on top.
  • Top it off with top side of bread.
  • NOTE: You can marinate the veggies in the vinegar for 15 minuites for even tastier veggies.
  • You can place some aluminum foil over the grill when grilling if you like, to keep veggies from falling through, but I don't ever have a problem with them falling through.

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #lunch     #vegetables     #oven     #vegetarian     #broil     #dietary     #sandwiches     #mushrooms     #equipment

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