Chef Tom Fraker
Grilled Vegetable Sandwiches
Category
Entree
Servings
2 sandwiches
Prep Time
20 minutes
Cook Time
5-7 minutes
Author:
Chef Tom Fraker
Ingredients
-
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
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1 jar (15.5 ounce) Fire Roasted Sweet Red Bell Peppers drained
-
Salt and Pepper to taste
Directions
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.
Recipe Note
To help hold the sandwich portions together, you can use toothpick frills.
Filed in:
Baby Summer Squash,
Entree,
Fire Roasted Sweet Red Bell Peppers,
Grilled Vegetable Sandwiches,
Organic Romaine Lettuce,
Peeled Garlic,
Red Onion,
Yellow Squash,
Zucchini
