Recipe by Heather Johnson
"I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine."
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sliced red bell peppers
red onion, sliced
yellow squash, sliced
(4-x6-inch) focaccia bread pieces, split horizontally
crumbled feta cheese
Trust me, you will not miss the meat in this sandwich! I also broiled my veggies because of the snow outside on top of the grill. The only veggie I added was green pepper only because I had one. I will use a large red onion next time because we love the carmelized flavor of the onion under the broiler. I also sprayed my veggies with balsamic vinegar for some extra "zip". Served the veggies on hearty multi-grain rolls from Whole Foods - - use the best bread possible because it truly will make or break the sandwich. Excellent recipe, Heather!!
It was okay but there was a bit too much garlic. I recommend only using 1.5 - 2 cloves.
This was quite possibly the best sandwich I've ever had (my hubby said the same thing). We put it in italian-seasoned focaccia and after the veggies were done (we grilled them on a gas grill), we assembled the sandwich and wrapped in foil and put in a 350F oven for 20 minutes. Incredible. I want another one already. For us, this made 2 very large sandwiches. UPDATE: we've made these about once every other week and we still haven't gotten sick of them. Make sure and make the sauce about ahead of time and let it sit for about an hour in the fridge to mix the flavors well.
It was a little confusing about how to slice the foccacia bread and why the recipe serves 4 when the instructions seem only to make 2 sandwiches.
But nonetheless, I winged it and like the other reviewers said, it was terrific. My vegetarian friend I made it for really liked it.
Next time I'll cook the vegies in foil wrap to save on turning and watching so much. Will also add portabello mushrooms.
This was absolutely delicious!! One serving filled me up. We grilled the veggies on a tin foil platter sprayed with olive oil and it worked great. We grilled them for 7 minutes a side also to make sure the onions were soft and a bit carmelized. (We don't like them raw.) Try it!!
Just made this for a few neighbors with some slight changes and everyone was asking me to make it again for them and they would buy the ingredients! I added portabella mushrooms and eggplant. Marinated the veggies and did as others suggested, roasting them on foil. Added pesto and sun dried tomatoes to the aoli sauce.
This was FABULOUS!!!!! Only thing different I did was add portabello mushrooms, and I marinated all veggies in a balsamic vinaigrette before grilling....YUM!!!!! I also used a big loaf of bread and cut it horizontally and made it like a big sub that I then cut into pieces!!!! EASY and GREAT!!!!Thanks Heather, for a GREAT recipe!!!!
Wow, now this is veggie heaven! What a fabulous sandwich that's not only bursting with vibrant colors but it's also bursting with a lot of flavor! Grilling the veggies really gives it a nice smoky quality that tastes great. I added a bit of garlic, rosemary, thyme, fresh lemon juice, kosher salt, and cracked black pepper to the olive oil to baste the veggies while grilling. I also grilled some thick sliced tomato along with the other veggies and opted for some mild cheddar cheese vs. feta. This was great on focaccia and I'd love to experiment with other types of bread - this recipe is a definite keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
California Grilled Veggie Sandwich
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 215
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