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