Grilled Veggie Sliders Recipes

VEGETARIAN SLIDERS

Vegetarian Sliders image

These sliders are a quick and easy vegetarian appetizer or main dish. They are filled with gooey mozzarella cheese, tomatoes, basil, and garlic.

Provided by Marsha Pierce

Categories Appetizers and Snacks Cheese

Time 20m

Yield 12

Number Of Ingredients 9

Ingredients

1 (12 count) package Hawaiian bread rolls (such as King's®)
½ cup marinara sauce
8 ounces grated mozzarella cheese
3 Roma tomatoes, sliced
¼ cup chopped fresh basil
¼ cup butter, melted
2 tablespoons grated Parmesan cheese
2 cloves roasted garlic, finely minced
2 teaspoons Italian seasoning

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
Cut the rolls in half. Set the bottom halves into the bottom of the prepared pan and spread with marinara sauce. Place a layer of mozzarella cheese over the marinara and add a layer of tomatoes over the cheese. Spread basil over the tomatoes and add the top halves of the rolls.
Combine melted butter, Parmesan cheese, garlic, and Italian seasoning in a bowl; stir to combine. Brush over the tops of the sliders.
Bake in the preheated oven until the insides are gooey and the tops are golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 369.1 calories, Carbohydrate 45 g, Cholesterol 63.2 mg, Fat 7.4 g, Fiber 2.6 g, Protein 19.4 g, SaturatedFat 8.6 g, Sodium 411.6 mg, Sugar 1.6 g

GRILLED VEGGIE SLIDERS

GRILLED VEGGIE SLIDERS image

Categories Vegetable Vegetarian

Yield 12 sliders

Number Of Ingredients 7

Ingredients

4 plum tomatoes, sliced
2 small zucchini, sliced (about 2 cups)
1 medium green pepper or red pepper, coarsely chopped (about 1 1/2 cups)
1 medium onion, coarsely chopped (about 1 cup)
1/4 cup reduced fat balsamic vinaigrette salad dressing or Italian salad dressing
1/2 cup shredded 2% milk mozzarella cheese
1 package (15 ounces) Pepperidge Farm® Sliders Mini Wheat Sandwich Rolls

Steps:

1. Place the tomatoes, zucchini, pepper and onion into a large bowl. Add half the dressing and toss to coat. 2. Lightly oil a grilling platter or vegetable basket. Place the vegetables onto the platter. 3. Grill the vegetables for 15 minutes or until tender, turning them over once halfway through the grilling time. Remove the vegetables to a large bowl. Add the remaining dressing and toss to coat. Stir in the cheese. 4. Split the rolls and grill until toasted. Divide the vegetable mixture among the rolls. Recipe Note: We recommend a grilling platter or vegetable basket for this recipe because its smaller openings keep the vegetables from falling through. Alternate Preparation: You can also use a grill pan for this recipe. Lightly oil a grill pan and heat over medium heat. Add the vegetables in batches and grill until tender, turning them over once halfway through the grilling time.

VEGGIE BURGER SLIDERS RECIPE BY TASTY

Veggie Burger Sliders Recipe by Tasty image

Here's what you need: black beans, portobello mushroom, fresh broccoli, red onion, garlic, dried dill, paprika, red pepper, dried rosemary, salt, pepper, liquid smoke, bread crumbs, eggs, olive oil, snowflake slider bun, tomato, romaine lettuce, avocado, jalapeño, greek yogurt, garlic, lime, olive oil, salt, black pepper, water

Provided by Rachel Gaewski

Categories Appetizers

Yield 12 sliders

Number Of Ingredients 27

Ingredients

2 cups black beans, canned, rinsed, divided
2 cups portobello mushroom, finely chopped
1 cup fresh broccoli, minced
½ cup red onion, minced
2 tablespoons garlic, minced
1 tablespoon dried dill
1 tablespoon paprika
1 teaspoon red pepper, chile
1 tablespoon dried rosemary
2 teaspoons salt
2 teaspoons pepper
1 teaspoon liquid smoke
½ cup bread crumbs
3 eggs, beaten
olive oil, for greasing
snowflake slider bun
12 slices tomato
6 leaves romaine lettuce
1 avocado
1 jalapeño, seeded and chopped
¼ cup greek yogurt
1 clove garlic, minced
1 lime, juiced
¼ cup olive oil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons water

Steps:

Preheat the oven to 400˚F (200˚C).
In a large bowl, add half of the black beans and mash well (a few chunks are fine).
Add the mushrooms, broccoli, remaining black beans, red onion, garlic, dill, paprika, red pepper flakes, rosemary, salt, pepper, and liquid smoke.
Mix thoroughly, then mash until the mixture is well-combined.
Add the bread crumbs and eggs and mix until thoroughly combined.
Grease a 13x18-inch (33x45 cm) baking sheet with olive oil.
Transfer the veggie burger mixture to the pan. Using a spatula and your hands, form the mixture into a rectangle that is roughly the size of the slider buns.
Bake for 40 minutes, or until firm and browned, flipping halfway through.
Make the avocado dressing: add the avocado, jalapeño, Greek yogurt, garlic, lime juice, olive oil, salt, pepper, and water to a blender, and blend until smooth.
Keeping the slider buns attached, cut in half lengthwise with a serrated knife. Remove the top half and set aside.
When veggie burger is done baking, remove from oven and place on top of bottom half of slider buns.
Spread the avocado dressing over the veggie burger, then top with the tomatoes and lettuce.
Cover with the top slider buns, and cut into 12 sliders.
Enjoy!

Nutrition Facts : Calories 189 calories, Carbohydrate 17 grams, Fat 10 grams, Fiber 5 grams, Protein 6 grams, Sugar 2 grams

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