California Grilled Veggie Sandwich

753 Reviews 28 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Recipe by  Heather Johnson

“I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
  2. Preheat the grill for high heat.
  3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
  4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

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Reviews (753)

Rate This Recipe
KOALAGIRL
310

KOALAGIRL

Trust me, you will not miss the meat in this sandwich! I also broiled my veggies because of the snow outside on top of the grill. The only veggie I added was green pepper only because I had one. I will use a large red onion next time because we love the carmelized flavor of the onion under the broiler. I also sprayed my veggies with balsamic vinegar for some extra "zip". Served the veggies on hearty multi-grain rolls from Whole Foods - - use the best bread possible because it truly will make or break the sandwich. Excellent recipe, Heather!!

trooworld
254

trooworld

This was quite possibly the best sandwich I've ever had (my hubby said the same thing). We put it in italian-seasoned focaccia and after the veggies were done (we grilled them on a gas grill), we assembled the sandwich and wrapped in foil and put in a 350F oven for 20 minutes. Incredible. I want another one already. For us, this made 2 very large sandwiches. UPDATE: we've made these about once every other week and we still haven't gotten sick of them. Make sure and make the sauce about ahead of time and let it sit for about an hour in the fridge to mix the flavors well.

VOLINA
184

VOLINA

It was a little confusing about how to slice the foccacia bread and why the recipe serves 4 when the instructions seem only to make 2 sandwiches. But nonetheless, I winged it and like the other reviewers said, it was terrific. My vegetarian friend I made it for really liked it. Next time I'll cook the vegies in foil wrap to save on turning and watching so much. Will also add portabello mushrooms.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 393 cal
  • 20%
  • Fat
  • 23.8 g
  • 37%
  • Carbs
  • 36.5 g
  • 12%
  • Protein
  • 9.2 g
  • 18%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 623 mg
  • 25%

Based on a 2,000 calorie diet

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