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Grilled Vegetable Sandwiches
By Chef Tom Fraker

Grilled Vegetable Sandwiches


1/3 cup Extra Virgin Olive Oil
2 Organic Zucchini sliced 1/4 inch thick
2 Yellow Squash sliced 1/4 inch thick
2 Red Onion sliced 1/4 inch thick
2 cloves Peeled Garlic minced
6 leaves Organic Romaine Lettuce washed and dried
2 twenty-four inch French Baguettes sliced in half lengthwise
1 Buttermilk Ranch Dressing
1 jar (15.5 ounce) Fire Roasted Sweet Red Bell Peppers drained
Salt and Pepper to taste


Preheat the grill until hot.

In a bowl, gently toss together the olive oil, zucchini, yellow squash, red onion and garlic until well coated. Season with salt and pepper. Cook on the grill until you achieve nice marks and vegetables are tender but not soft. Remove from the grill and let it cool.

Brush the dressing on the bread, then place 3 lettuce leaves on 2 of the bread halves. Next, layer equal amounts of the grilled vegetables on the lettuce.

Finish with the roasted bell peppers and cover with remaining bread halves. Cut into 2-inch portions and place on a platter.

To help hold the sandwich portions together, you can use toothpick frills.