Wow! Meat lovers wonít even miss the meat, but they will rave about the simply fabulous flavor of this hearty grilled veggie sandwich! Itís wonderful with ciabatta breadís crispy
crust and light, airy texture. This recipeís a keeper! Diana Tseperkas Ė Hamden, CT
Prep: 20 min. + marinating Grill: 10 min.
1 medium zucchini, thinly sliced lengthwise
1 medium sweet red pepper, quartered
1 small red onion, cut into 1/2-inch slices
1/4 cup prepared Italian salad dressing
1 loaf ciabatta bread (14 ounces), halved lengthwise
2 Tablespoons olive oil
1/4 cup reduced-fat mayonnaise
1 Tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon minced garlic
1/2 cup crumbled feta cheese
In a large resealable plastic bag, combine the zucchini, pepper, onion and salad dressing.
Seal bag and turn to coat; refrigerate for at least 1 hour.
Drain and discard marinade.
Brush cut sides of bread with oil; set aside.
Place vegetables on grill rack.
Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender.
Remove and keep warm.
Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted.
In a small bowl, combine the mayonnaise, lemon juice, peel and garlic.
Spread over bread bottom; sprinkle with cheese.
Top with vegetables and remaining bread.
Cut into four slices.