Best Summer Veggie Melts With Caper Sauce Recipes

SUMMER-VEGGIE MELTS WITH CAPER SAUCE

Summer-Veggie Melts with Caper Sauce image

A colorful mix of grilled vegetables-bell peppers, onion, and Broccolini-is packed into a hoagie that gets a toasty crust on the grill but stays pillowy-soft in the center. Provolone, the perfect melting cheese, melds it all together. The final touch to take this vegetarian sandwich masterpiece over the top is a generous smear of a zesty basil-caper aioli.

Provided by Lauryn Tyrell

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 45m

Number Of Ingredients 13

Ingredients

1 small clove garlic, peeled and chopped
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
2 teaspoons sherry vinegar
2 tablespoons capers, drained and roughly chopped
1/4 cup fresh basil leaves, roughly chopped
2 bell peppers, cored, seeded, and cut lengthwise into sixths
1 red onion, cut into 1/2-inch-thick rounds
1 bunch Broccolini, tough ends trimmed (8 ounces)
Extra-virgin olive oil, for drizzling and brushing
Vegetable oil, for grill
2 hoagies or soft baguettes (each 12 inches), split
4 ounces thinly sliced provolone

Steps:

With the side of a heavy knife, mash garlic and 1/2 teaspoon salt to a paste. Transfer to a bowl and stir in mayonnaise, vinegar, capers, and basil.
Heat grill to high for both direct and indirect cooking. Drizzle bell peppers, onion, and Broccolini lightly with olive oil; season with salt and pepper. Brush grates with vegetable oil. Grill vegetables over direct heat, turning occasionally, until charred in places and crisp-tender, 8 to 9 minutes for peppers and onions; 4 to 5 minutes for Broccolini. Transfer to a plate; tent with foil.
Brush bread with olive oil and grill, cut-sides down, until lightly toasted, about 1 minute. Flip bread and move to indirect heat. Add cheese to one side, cover grill, and melt, 2 to 3 minutes. To serve, layer vegetables over melted cheese and spread other sides of bread with caper sauce. Cut each baguette in half to serve.

GRILLED VEGGIES WITH CAPER BUTTER

Grilled Veggies with Caper Butter image

We enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. -Danyelle Crum, Indian Trail, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1/4 cup butter, cubed
2 garlic cloves, minced
1 tablespoon lemon juice
2 teaspoons capers, drained and chopped
1 tablespoon minced fresh parsley
2 medium zucchini, cut in half lengthwise
2 medium crookneck or yellow summer squash, cut in half lengthwise
1 medium sweet yellow or orange pepper, quartered
1 medium sweet red pepper, quartered
2 large portobello mushrooms, stems removed
3 green onions, trimmed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a small saucepan, melt butter over medium-low heat. Add garlic; cook 2 minutes. Add lemon juice and capers; cook 2 minutes. Stir in parsley., Brush vegetables with oil; sprinkle with salt and pepper., Grill zucchini, squash and peppers, covered, over medium heat 4-5 minutes on each side or until crisp-tender, basting occasionally with butter mixture. Grill mushrooms and onions, covered, 1-2 minutes on each side or until tender, basting occasionally with butter mixture., Cut vegetables as desired; transfer to a serving platter. Drizzle with remaining butter mixture.

Nutrition Facts : Calories 117 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 219mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

LEMON, OLIVE, AND CAPER SAUCE FOR VEGETABLES

Lemon, Olive, and Caper Sauce for Vegetables image

This all-purpose sauce for dressing cooked vegetables provides a strong enough flavor to stand up to strong-flavored vegetables such as broccoli. It goes well with almost any green vegetable. It is a good substitute for cheese sauce as it is much lower in calories, and provides a somewhat salty-tart flavor with addition of any salt. Preparation could not be easier.. This comes from the Healthy Plate section of the Louisville Courier-Journal.

Provided by hartdocman

Categories Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups any fresh green vegetable such as broccoli, green beans, Brussels sprouts, spinach, etc
1 teaspoon butter
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1/4 cup sliced kalamata olive
2 -3 tablespoons lemon juice (to taste)
1 tablespoon capers, rinsed
ground black pepper or ground mixed peppercorns

Steps:

Prepare vegetable per your method of choice and put aside after preparation. Meanwhile in a small saucepan over medium heat, melt the butter; add the oil and garlic and cook, stirring for 1 minute. Then stir in the olives, lemon juice and capers and cook until heated through, about 2 minutes. Pour the sauce over vegetables, season with pepper; toss well to coat.
Lime juice can be substituted for lemon juice for a different take on the same theme.
Nutritional information: Per serving, 43 calories, 28 calories from fat (with no trans-fats or significant saturated fat.) 2mg cholesterol, 3 grams carbohydrate, 2 grams protein, i gram fiber, 67 milligrams sodium.