Time 50m Yield 4 Number Of Ingredients 10 Steps:
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Preheat the grill for high heat. 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. 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.
Yield Serves 4 Number Of Ingredients 19 Steps:
Make the pickled vegetables: Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool. Make the dressing and assemble: Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper. Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper. Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches. Do Ahead Pickles can be made 2 weeks ahead. Keep chilled.
Time 36m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Mix vinegar, oil and rosemary together and set aside. Mix pressed garlic in with mayonnaise, set aside. Cut bread in half cross wise then length wise, set aside. On a preheated grill, place vegetables on grill and cook uncovered for 12-16 minuites or until tender, basting with vinegar mixture several times throughout cooking. Set cooked veggies aside. Take sliced bread and place cut side down on grill and toast. Spread mayonnaise and garlic mixture on sliced bread. Assemble sandwiches by layering first with cheese then layering with veggies on top. Top it off with top side of bread. NOTE: You can marinate the veggies in the vinegar for 15 minuites for even tastier veggies. You can place some aluminum foil over the grill when grilling if you like, to keep veggies from falling through, but I don’t ever have a problem with them falling through.
Time 50m Yield 4 sandwiches, 4 serving(s) Number Of Ingredients 10 Steps:
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Preheat the grill for high heat. 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. 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. Enjo as open faced grilled sandwiches.
Time 50m Yield 4 Number Of Ingredients 10 Steps:
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Preheat the grill for high heat. 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. 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.
Time 25m Yield 4 serving(s) Number Of Ingredients 8 Steps:
this makes four sandwiches so you will use three pieces of cheese for each sandwich and then use the other ingredients to build the sandwich. butter each side of bread for toasting in a skillet. toast each sandwich as you would a grilled cheese sandwich. slice in half and serve.
Time 50m Yield 4 Number Of Ingredients 10 Steps:
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Preheat the grill for high heat. 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. 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.
Time 30m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Begin by grilling all the vegetables carefully so they do not fall apart. Once the vegetables are grilled, place them on the bottom half of the buns. Sprinkle the veggies with the cheese, letting the cheese melt onto the veggies. Place the top bun on each sandwich. If desired, wrap whole sandwich in aluminum foil and place on warm grill to melt the cheese even more. Serve warm with carrots and cucumbers as sides.
Time 35m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Mix first 10 ingredients in a large gallon size bag. Marinade for 1-4 hours. On hot grill cook veggies till nice and browned and tender crisp about 20 minutes. Remove and discard charred skin from peppers. Cut mushroom, peppers into slices. Arrange veggies on a platter along with the tomato slices& basil leaves. Broil roll cut side up to brown. Add 2 slices cheese to each to melt. If you and your guests want to have fun let them arrange their own sandwich drizzled with some balsamic vinegar. Or distribute ingredients yourself evenly among each roll.
Time 40m Yield 2 servings Number Of Ingredients 16 Steps:
Slice zucchini and summer squash lengthwise into 1/4-in.-thick slices. Place in a large bowl with red pepper, onion, oil, paprika, garlic powder, vinegar, salt and pepper; toss to coat. , Grill vegetables on an oiled rack, covered, over medium heat, until crisp-tender, 3-4 minutes on each side. Remove and keep warm. Spread softened butter over cut sides of rolls. Grill rolls, cut side down, over medium heat until toasted, 30-60 seconds., To assemble, spread pesto over roll bottoms. Layer with zucchini, squash, red pepper and onion. Top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad mix and basil. Replace roll top. Serve immediately.
Time 50m Yield 4 Number Of Ingredients 10 Steps:
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Preheat the grill for high heat. 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. 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.
Yield 7 Number Of Ingredients 11 Steps:
Brown meat with onions and bell peppers, and season to taste. Add tomato paste and water. Let simmer. In a mixing bowl, mix ricotta cheese with beaten egg. Set aside. Preheat oven to 370 degrees F (190 degrees C). Butter a 9 x 13 inch baking dish. Begin layering all ingredients beginning with a few spoonfuls of tomato sauce. Follow with noodles, then ricotta mixture, and shredded mozzarella. Repeat until dish is filled. Bake at 375 degrees F (190 degrees C) about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.
