Roasted Vegetable Sandwich
Zucchini and potatoes are sliced lengthwise and grilled to make wonderful layers to a sandwich.
15 min.prep time
60 min.total time
2 teaspoons finely chopped fresh garlic
4 medium (1 cup) new red potatoes, sliced 1/8-inch
1/4 teaspoon salt
1/4 teaspoon coarse ground pepper
3 green onions or scallions, cut into 3-inch pieces
1 red and/or yellow bell pepper, cut into rings
1 medium zucchini, sliced lengthwise 1/8-inch
4 (1/2-inch) slices sourdough or herb bread
Heat gas grill on medium or charcoal grill until coals are ash white. Make aluminum foil grilling pan with rectangle of double thickness heavy-duty aluminum foil or use purchased foil pan.
Combine butter and garlic in small bowl; beat at medium speed until smooth. Place potatoes into grilling pan; add 2 tablespoons butter mixture, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place pan onto grill. Close cover; grill, stirring occasionally, until potatoes are just tender (15 to 20 minutes).
Add 1 tablespoon garlic butter, salt, pepper, green onions, red pepper and zucchini. Cover; continue grilling, turning occasionally, until vegetables are tender (10 to 15 minutes).
Meanwhile, spread both sides of bread slices with remaining butter mixture. Place bread onto grill. Grill, turning once, until toasted (5 to 7 minutes). To serve, top grilled bread with roasted vegetables.
These roasted vegetables would make an excellent side dish for grilled meats or seafood.
Nutrition Facts (1 sandwich)
Dietary Fiber: 4g
Recipe #8383©1995Land O'Lakes, Inc.