Marinated Grilled Vegetable Sandwich

These grilled veggie sandwiches make an easy and light weeknight meal or a hearty appetizer. Try them for your next barbecue— something other than burgers and dogs!

Course Appetizers, Dinner, Lunch

Cuisine American

Recipe Type Grilled, Healthy Choices, Vegetables, Vegetarian

Skill Level Easy

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings Servings

Calories 361kcal

Author Angela G.

Ingredients

2 ciabatta rolls
¼ cup feta cheese
4 portobello mushrooms
½ yellow squash
½ zucchini
½ red bell pepper
½ green bell pepper
½ small red onion

MARINADE

¼ cup Mazola Corn Oil
½ tsp fine sea salt
1 tbsp lemon zest
1 tbsp garlic paste

LEMON-GARLIC AIOLI SAUCE

2 tbsp lemon juice
¼ cup mayo swap with Greek Yogurt to lighten up
1 tbsp garlic paste

Instructions

In a bowl, combine Mazola Corn Oil, sea salt, lemon zest and garlic to create marinade.
Slice mushrooms, squash, zucchini, bell peppers, and onion and add to marinade. Toss to coat. Cover and refrigerate for 30 minutes.
Line your grill with a large sheet of foil or use a baking pan or griddle. Heat grill to high then add marinated veggies. You'll want to stir the vegetables occasionally as they cook. Grill for about 15 minutes or until veggies are softened and a bit charred.
Prepare the lemon-garlic aioli sauce by simply mixing together the ingredients in a small dish.
Slice the ciabatta rolls in half and toast lightly on the grill or in the toaster.
Layer grilled veggies on top of the toasted rolls, then top with feta cheese crumbles. Spoon on lemon-garlic sauce and you're ready to serve!

Nutrition