Italian Grilled Vegetables with Cheesy Bread
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Italian Grilled Vegetables with Cheesy Bread
Grilled until tender and slightly charred, these simple veggies are the perfect way to use summer produce. Take them next level by using leftovers in our Creamy Orzo with Grilled Vegetables recipe.
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15 min
Prep Time
30 min
Total Time
4
servings Make One Get One
It's all about creating one dish and turning the leftovers into something new!
Leftover vegetables from this hearty grilled summer meal can be used as foundation for Creamy Orzo with Grilled Vegetables. Sauté the orzo in Land O Lakes® Butter with Olive Oil & Sea Salt, then cook gently in broth. Once the orzo is tender, add in your leftover veggies and 3/4 cup of our Creamy Italian Blend cheese. A quick toss and you're ready to serve.
It's another new meal, not just the leftovers. Enjoy!
Ingredients
Herbed Butter
12 cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted
14 cup balsamic vinegar
2 tablespoons Italian seasoning
1 tablespoon kosher salt
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
Vegetables
2 red bell peppers, seeded, cut into thick strips
2 yellow summer squash, cut lengthwise into 1-inch strips
2 zucchini, cut lengthwise into 1-inch strips
1 red onion, cut into eighths, stem end intact
4 thick slices hearty crusty bread
8 ounces (2 cups) Land O Lakes® Creamy Italian Blend Cheese, shredded
How to make
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STEP 1
Heat grill to medium-low heat (375°F-400°F).
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STEP 2
Combine melted Butter with Olive Oil & Sea Salt, balsamic vinegar, Italian seasoning, salt, red pepper flakes and pepper in medium bowl until blended. Brush over all surfaces of prepared vegetables; reserve remaining herbed butter for grilled bread. Place vegetables onto grill grate; close lid. Grill 5 minutes. Flip vegetables; close lid. Grill 3-5 minutes or until char marks form and vegetables are crisply tender. Remove to serving platter.
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STEP 3
When vegetables are done, brush both sides of bread with remaining herbed butter; grill bread on one side 2-3 minutes or until lightly toasted. Turn bread grilled-side up; top each piece with 2 ounces (1/2 cup) cheese. Cover grill; grill 1-2 minutes or untli cheese is melted. Serve immediately with grilled vegetables. Garnish serving platter with olives, peppadew peppers and creamy dill dip, if desired.
730 Calories
41 Fat (g)
110 Cholesterol (mg)
2650 Sodium (mg)
67 Carbohydrates (g)
4 Dietary Fiber
25 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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