Roasted Vegetable Sandwich

Roasted Vegetable Sandwich

Zucchini and potatoes are sliced lengthwise and grilled to make wonderful layers to a sandwich.

15 min. prep time
4 sandwiches
000 Ratings


1/2 cup Land O Lakes® Butter, softened
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 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, 15-20 minutes or until potatoes are just tender.

Add 1 tablespoon garlic butter, salt, pepper, green onions, red pepper and zucchini. Cover; continue grilling, turning occasionally, 10-15 minutes or until vegetables are tender.

Spread both sides of bread slices with remaining butter mixture. Place bread onto grill. Grill, turning once, 5-7 minutes or until toasted. Top grilled bread with roasted vegetables.

Recipe Tip

These roasted vegetables would make an excellent side dish for grilled meats or seafood.

Nutrition Facts (1 sandwich)

Calories: 440

Fat: 24g

Cholesterol: 60mg

Sodium: 680mg

Carbohydrates: 47g

Dietary Fiber: 4g

Protein: 10g

Recipe #8383©1995Land O'Lakes, Inc.

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