27 June, 2011

Veggies and Summer Time

I am learning more and more about cooking. I keep trying some good recipes and remembering at the end I wanted to take a photo! But I hope to get better as time goes on...

On Friday my cousin came over and we made California Grilled Veggie Sandwiches

Start with an assortment of veggies: red bell pepper, zucchini, red onion, & yellow squash. Slice and grill. If you are fortunate enough to have one of those grill baskets you can slice the veggies down to sandwich size and grill them. We sliced them length wise and cut them up after they were grilled and that worked well too.

We added tomatoes and substituted white onions for the red ones.

The mayo is amazing (mayo, garlic & lime juice) especially with fresh lime juice. I used it all weekend for a chicken wrap and a hamburger - a nice change to a classic condiment.

We didn't have feta, so we substituted blue cheese instead. It was extremely good and added some deep flavor in with the veggies. After grilling the bread on the grill, letting the cheese melt slightly, we put it all together and paired it with a salad and some margaritas!

A nice warm summer evening treat! It was very good and filling without being heavy. If you wanted, you could easily add grilled chicken or even tuna to the sandwich. But the veggies tasted delicious on their own, avocado would be another excellent addition.

Here is the recipe, originally from All Recipes:


  • 1/4 cup mayonnaise
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/8 cup olive oil
  • 1 cup sliced red bell peppers
  • 1 small zucchini, sliced
  • 1 red onion, sliced
  • 1 small yellow squash, sliced
  • 2 (4-x6-inch) focaccia bread pieces, split horizontally
  • 1/2 cup crumbled feta cheese  (or blue cheese, cheddar, whatever you like...)


  1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
  2. Preheat the grill for high heat.
  3. 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.
  4. 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.

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© Amanda Lunday