Guest guest Posted June 2, 2004 Report Share Posted June 2, 2004 Grilled Garden Veggie Sandwiches 4 slices red onion - sliced 1/4 inch thick 1 medium zucchini, cut lengthwise into 1/4 to 1/2 inch thick slices 1 small red bell pepper, halved and seeded 1/2 small eggplant, peeled and cut into 1/2 inch thick slices 1/2 cup fat-free Italian salad dressing 8 slices multi-grain or sourdough bread, toasted if desired 3 oz. (3/4 cup) shredded mozzarella cheese Heat grill (gas grill to med/high, charcoal grill to medium hot coals) Place onion on grill, cook for 3 minutes While onion is cooking, brush zucchini, bell pepper and eggplant with salad dressing Brush onion on grill with salad dressing and turn onion over Place zucchini, bell pepper, and eggplant (dressing side down) on grill; cook 7 minutes, brush with salad dressing and turn once more, cook 7-8 more minutes or until veggies are tender. Remove vegetables from grill, cut zucchini and bell pepper into bite sized pieces Spred 1 side of each toasted bread slice with remaining salad dressing. Sprinkle cheese evenly on 4 slices. Top cheese bread slice with warm vegetables, cover with remaining bread slices (dressing side down). Makes 4 sandwiches. ENJOY!! Source: Pillsbury Fast and Healthy Cooking Quote Link to comment Share on other sites More sharing options...
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