California Grilled Veggie Sandwich

This sandwich was so good! I love meatless entrees, especially ones with big, bold flavors. This was awesome! HERE is where the recipe came from.



California Grilled Veggie Sandwich:

• 1/4 C mayonnaise
• 3 cloves garlic, minced
• 1 Tbsp lemon juice
• 1/8 C olive oil
• 1 C sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced (I used yellow)
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, cut in half like sandwich rolls (I ran out of time to make my own focaccia bread this time ... but I've found a recipe I'd like to try for next).
• 1/2 cup crumbled feta cheese

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator for at least 1 hour.

Preheat oven to 375° F.

Preheat the grill for high heat (I used the George Foreman). 

Toss vegetables with olive oil in a large bowl. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them (If you're using a Foreman, you can just pile on the veggies and close). 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.

Spread some of the mayonnaise mixture on the cut sides of the bread, sprinkle each one with feta cheese and layer with the vegetables. Wrap sandwiches in aluminum foil and place on a baking sheet. Bake for 5-10 minutes. Remove and enjoy as open faced grilled sandwiches.

Nutrition Facts

Serving Size 185 g

Amount Per Serving

Calories  198 Calories from Fat  143

% Daily Value*

Total Fat  15.9g 24%

Saturated Fat  4.5g 22%

Cholesterol  21mg 7%

Sodium  322mg 13%

Total Carbohydrates  11.3g 4%

Dietary Fiber  1.7g 7%

Sugars  5.0g

Protein  4.2g

Vitamin A 19% • Vitamin C 73% Calcium 12% • Iron 3%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very high in vitamin C

Bad points

• High in saturated fat