- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Description
Cooking Time
Preparation Time : 15
Cook Time : 10
Total Time : 25
Ingredients
Serves 4
Italian Bread Slices 8 nos
Zucchini(Sliced thickly) 1 nos
Red Onions (Cut into thick rings) 2 nos
Bell Pepper(Cut into thick strips) 1 nos
Garlic Cloves (Finely Chopped) 4 nos
Sun Dried Tomatoes 1/4 cups
Dried Basil 1 tsp
Olive Oil 1/4 cups
Balsamic Vinegar/Dressing 2 tbsp
Cheese(Mozzarella/Provolone/Asiago) 1 cups
Salt 3/4 tsp
Black Pepper Powder 1/4 tsp
Jalapeno (Sliced) 4 nos
Rosemary Sprigs (Optional) 4 nos
Directions
Wash all the veggies except the onions & wipe dry. Cut the Zucchini & Onions into thick 1/2 inch/1 cm rounds.
Chop the Garlic finely. Slice the Bell Pepper into long & thick strips. (Use any color. I used Orange).
Whisk the Olive Oil, Balsamic Vinegar/Dressing, chopped Garlic, Basil, Salt & Pepper together in a large bowl.
Add the veggies. Toss.
Cook the veggies in a preheated Grill for 2-3 minutes, keeping the crunch intact. Remove & place in a plate.
Spray the outer sides of the bread slices with nonstick spay. Place them in a plate. (Sprayed side down).
Arrange the sun dried tomatoes & the grilled veggies on one slice of bread (unsprayed side) followed by the shredded Cheese.
Top with another slice of bread. (Sprayed side up).
Grill for 5 minutes or until you get nice grill marks.
Place on a plate lined with paper napkins. Garnish with sliced Jalapeños & a sprig of Rosemary.
Make the other 3 sandwiches in the same ways.
Enjoy!
McKinney, Texas
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