Roasted Vegetable Sandwich
Roasted Vegetable Sandwich
Zucchini and potatoes are sliced lengthwise and grilled to make wonderful layers to a sandwich.
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15 min
Prep Time
1 hr
Total Time
4
sandwiches Ingredients
12 cup Land O Lakes® Butter, softened
2 teaspoons finely chopped fresh garlic
4 medium (1 cup) new red potatoes, sliced 1/8-inch
14 teaspoon salt
14 teaspoon coarse ground pepper
3 green onions or scallions, cut into 3-inch pieces
1 red and/or yellow bell pepper, cut into rings
1 medium zucchini, sliced lengthwise 1/8-inch
4 (1/2-inch) slices sourdough or herb bread
How to make
-
STEP 1
Heat gas grill on medium or charcoal grill until coals are ash white. Make aluminum foil grilling pan with rectangle of double thickness heavy-duty aluminum foil or use purchased foil pan.
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STEP 2
Combine butter and garlic in bowl; beat at medium speed until smooth. Place potatoes into grilling pan; add 2 tablespoons butter mixture, 1/4 teaspoon salt and 1/4 teaspoon pepper.
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STEP 3
Place pan onto grill. Close cover; grill, stirring occasionally, 15-20 minutes or until potatoes are just tender.
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STEP 4
Add 1 tablespoon garlic butter, salt, pepper, green onions, red pepper and zucchini. Cover; continue grilling, turning occasionally, 10-15 minutes or until vegetables are tender.
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STEP 5
Spread both sides of bread slices with remaining butter mixture. Place bread onto grill. Grill, turning once, 5-7 minutes or until toasted. Top grilled bread with roasted vegetables.
Tip #1
These roasted vegetables would make an excellent side dish for grilled meats or seafood.
440 Calories
24 Fat (g)
60 Cholesterol (mg)
680 Sodium (mg)
47 Carbohydrates (g)
4 Dietary Fiber
10 Protein (g)
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