Grilled Vegetable Sandwiches

By dette

Use some of your fresh garden bounty to build these hearty, unique subs. Basil-lemon mayo adds terrific flavor. —Kathy Hewitt, Cranston, Rhode Island

Ingredients

• Ingredients
• 3 large sweet red peppers
• 3 medium red onions
• 3 large zucchini
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 3/4 teaspoon coarsely ground pepper
• 3/4 cup reduced-fat mayonnaise
• 1/3 cup minced fresh basil
• 2 tablespoons lemon juice
• 6 garlic cloves, minced
• 12 submarine buns, split
• 24 slices cheddar cheese
• 3 medium tomatoes, sliced
• 3/4 cup hummus

Details

Servings 12
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

Directions
Cut the red peppers into eighths; cut onions and zucchini into 1/2-in. slices. Brush vegetables with oil; sprinkle with salt and pepper. Grill vegetables in batches, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until crisp-tender. Cool.
Combine the mayonnaise, basil, lemon juice and garlic; spread over bun bottoms. Layer with cheese, grilled vegetables and tomatoes. Spread hummus over bun tops; replace tops. Yield: 12 servings.



Nutrition Facts: 1 sandwich equals 773 calories, 37 g fat (15 g saturated fat), 65 mg cholesterol, 1,441 mg sodium, 82 g carbohydrate, 7 g fiber, 29 g protein.