Hot & Chilled Grilled Vegetable Sandwich

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* Exported from MasterCook *

 

Hot & Chilled Grilled Vegetable Sandwich

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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3 medium zucchini

1 Yellow Bell Pepper

2 Red Bell Peppers

1 large onion

1/3 cup balsamic vinaigrette

2 teaspoons molasses

1 French bread loaf -- (16-ounce)

2 tablespoons Mayonnaise

 

Cut zucchini lengthwise into 1/4-inch-thick oblong slices. Cut each bell pepper

into 6 wedges, and cut onion into 1/2-inch-thick slices.

 

Combine vinaigrette and molasses in a large heavy-duty zip-top plastic bag. Add

vegetables; seal bag, and chill 2 hours, turning bag occasionally.

 

Remove vegetables from bag, reserving marinade; place in a lightly greased grill

basket.

 

Cut bread loaf in half horizontally, and brush cut sides with 3 tablespoons

reserved marinade.

 

Grill vegetables, without grill lid, over medium-high heat (350° to 400°) 5

minutes, basting occasionally with remaining marinade. Turn basket over, and

grill, basting occasionally, 2 minutes.

 

Place bread, cut sides down, on grill rack; grill 3 minutes or until vegetables

are tender and bread is toasted.

 

Spread mayonnaise over cut sides of toasted bread. Place grilled vegetables on

bottom half of bread. Top with remaining bread half. Cut into 8 pieces.

 

Source:

" Vegetarian Recipes Around the World http://www.ivu.org/recipes/ "

 

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Per Serving (excluding unknown items): 212 Calories; 5g Fat (20.1% calories from

fat); 6g Protein; 37g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 369mg

Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0