Grilled Summer Veggie Sandwiches
Source of Recipe
From "The Outdoor Table" by April McKinney
"Marinating the veggies for these sandwiches really takes them to a whole new level. The grilled veggies are so hearty and flavorful that when I serve these sandwiches to my family, they never even miss the meat!"
List of Ingredients
◦ 4 large portobello mushrooms
◦ 2 medium red or yellow bell peppers
◦ 2 medium zucchini
◦ ¼ cup fresh lemon juice
◦ 1 teaspoon lemon zest
◦ ¼ cup extra-virgin olive oil
◦ 2 cloves garlic, minced
◦ 2 teaspoons fresh thyme
◦ 4 ounces goat cheese
◦ 3 tablespoons prepared basil pesto
◦ 4 ciabatta rolls, split
Remove the stems from the portobello caps, cut the sides off of the peppers, and cut the zucchini lengthwise into ¼-inch slices. Place all of the vegetables in a large resealable plastic bag. Add the lemon juice, zest, oil, garlic, and thyme to the bag, and allow the vegetables to marinate for at least 30 minutes or up to 4 hours.
Once the vegetables have marinated, preheat a grill to medium-high heat. Grill the vegetables for 3 to 4 minutes per side until grill marks have formed. While the vegetables are grilling, mix together the goat cheese and pesto in a small bowl. Place the split sides of the rolls on the grill for about 30 seconds just to heat them up. Spread the pesto mixture onto both sides of the ciabatta rolls. Once the vegetables are tender, layer them onto the bread, using the mushroom cap as the base of the sandwich.
Makes 4 servings
Make these ahead, and serve them chilled or at room temperature for a picnic.