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Entree
American
2 sandwiches
20 minutes
5-7 minutes
1/3 cup extra virgin olive oil
2 organic zucchinis, sliced 1/4 inch thick
2 yellow squash, sliced 1/4 inch thick
2 red onions, 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.
