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Grilled Vegetable Sandwich


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  • 1 package Dr. Schar Ciabatta Parbaked Gluten-Free Bread Rolls
  • 1 medium zucchini, thinly sliced lengthwise
  • 1 medium sweet red pepper, quartered
  • 1 small red onion, cut into 1/2-inch slices
  • 1/4 c. Newman's Own Salad Dressing - Light Italian
  • 2 Tbs. olive oil
  • 1/4 c. Hellman's Reduced Fat Mayonnaise
  • 1 Tbs. lemon juice
  • 2 tsp. grated lemon peel
  • 1 tsp. garlic, minced
  • 1/2 c. crumbled feta cheese


Servings 4
Adapted from


Step 1

In a large resealable plastic bag, combine the zucchini, pepper, onion and salad dressing. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade. To bake rolls in a conventional oven: remove packaging and bake in a pre-heated oven at 400°F for 8 minutes. For Convection oven, reduce baking time to 6 minutes. Cut rolls in half length-wise. Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted. In a small bowl, combine the mayonnaise, lemon juice, peel and garlic. Spread over bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into four slices.

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