Roasted Vegetable Sandwich
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 each 15 minutes 28 minutes 260 N/A 17g 470mg 25g 4g 30mg


INGREDIENTS:
8 medium (2 cups) small new red potatoes, sliced 1/8-inch 3/4 cup garlic butter with olive oil 1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper 6 green onions or scallions, cut into 3-inch pieces 2 red and/or yellow peppers, cut into rings
2 medium zucchini, sliced lengthwise 1/8-inch 8 (1/2-inch) slices herb or sourdough bread



1 Prepare gill; heat until coals are ash white. Make aluminum foil grilling pan with rectangle of double thickness heavy-duty aluminum foil or use purchased foil pan.
2 Place potatoes in grilling pan; add 2 tablespoons garlic butter, 1/4 teaspoon salt and 1/4 teaspoon pepper.
3 Place pan on grill. Cover; grill, carefully stirring occasionally, until potatoes are just tender (15 to 20 minutes).
4 Add 1 tablespoon garlic butter, salt, pepper, green onions, red pepper and zucchini. Cover; continue grilling, turning occasionally, until vegetables are tender (8 to 10 minutes).
5 Meanwhile, spread both sides of bread slices with remaining garlic butter. Place bread on grill. Grill, turning once, until toasted (5 to 7 minutes).
6 To serve, top grilled bread with roasted vegetables.

Back