Grilled Vegetable Sandwiches - Chicago News and Weather | FOX 32 News

Grilled veggies are so easy to make and create a gourmet meal in minutes with this easy recipe. Enjoy all your summer selections – grill extra veggies to use as a snack or in an omelet or salad the next day.

Grilled Vegetable Sandwiches

Prep Time: 15 minutes + marinating
Grill Time: 15 minutes
Amount: 6 servings

Ingredients:
1 medium zucchini, sliced lengthwise ¼-inch thick
1 medium yellow summer squash, sliced lengthwise ¼-inch thick
1 red bell pepper, cut into 6 lengthwise slices
1 yellow bell pepper, cut into 6 lengthwise slices
1 medium red onion, sliced
½ cup wild harvest® Organic Roasted Garlic Balsamic Vinaigrette
1 loaf wild harvest® Organic Ciabatta Bread, sliced in half horizontally
- wild harvest® Organic Extra Virgin Olive Oil
1 (6.5 ounce) container garlic & herb spreadable cheese
½ cup Kalamata olives
1 (0.75 ounce) package wild harvest® Organic Fresh Basil Leaves
1 cup packed wild harvest® Organic Fresh Spinach Leaves


Directions:

1. Combine zucchini, summer squash, bell peppers, onion and vinaigrette in a 1-gallon recloseable food storage bag; seal. Toss to coat; let stand 30 minutes. Brush bread with olive oil.
2. In food processor or blender, combine cheese, olives and basil; process until pureed. Set aside.
3. Prepare grill to medium heat. Remove vegetables from vinaigrette; place on grill. Grill until tender, turning occasionally (about 10 minutes). Grill bread until golden brown (about 3-5 minutes).
4. Spread cheese mixture over bottom of bread. Top with spinach; layer with vegetables. Cover with top of bread and cut into 6 sandwiches.

Nutritional Information:
Serving Size 1/6 of recipe; Calories 315; Total Fat 11g; Saturated Fat 3g; Cholesterol 10mg; Sodium 700mg; Carbohydrates 46g; Fiber 3g; Protein 9g

USE ORGANIC PRODUCTS WHENEVER POSSIBLE.
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