GRILLED ZUCCHINI AND FETA TOASTS
Though its flavor is subtle, zucchini absorbs seasonings readily, and develops deep complexity when grilled. In this recipe, the grilled squash is doused with a flavorful oil made with garlic, cumin and coriander. If you have extra time, marinate the grilled zucchini pieces in the spice oil for up to 24 hours to help build flavor. You can serve the dish hot off the grill, or prepare in advance, then serve at room temperature.
Provided by Sue Li
Categories dinner, lunch, quick, weeknight, appetizer, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill or grill pan over medium-high and brush the grates clean, if grilling outdoors.
- With a small spoon, scrape the seeds from the middle of zucchini halves and discard. Rub zucchini with 2 tablespoons olive oil and season with salt and pepper. Place zucchini halves onto grill, cut-sides down, and cook until charred on both sides, turning halfway through, 10 to 15 minutes. Transfer grilled zucchini onto a cutting board, let cool slightly then cut into bite-size pieces.
- While zucchini grills, brush bread on both sides with 2 tablespoons olive oil. Grill until lightly charred on both sides, about 5 minutes. Transfer to a serving platter.
- While zucchini and bread grill, prepare the spice oil: Heat remaining 1/4 cup oil in a small saucepan over medium-low until hot. Stir in the garlic, cumin seeds, coriander seeds and red-pepper flakes, and remove from heat. The residual heat from the oil will cook the garlic and spices. Transfer spice oil to a large bowl, add grilled zucchini and toss to combine.
- Spoon zucchini over grilled bread and top with large pieces of feta. Serve with lemon wedges for squeezing on top.
GRILLED HALLOUMI AND MINTED ZUCCHINI SANDWICHES
Halloumi, a Greek cheese, has a squeaky texture and high melting point and maintains its bounce even if you grill it or sauté it to a golden crust - which is exactly what you'll do for this riff on a simple cheese sandwich. Fresh baguette, grilled zucchini and onion, the soft-crisp cheese? It is a sandwich rich and savory enough for dinner.
Provided by Sara Dickerman
Categories easy, lunch, main course
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high and clean and oil the grate. (Or preheat a grill pan over medium-high heat.)
- Marinate the zucchini in 1 tablespoon of the olive oil, the lemon juice and 1/2 teaspoon salt. Set aside for at least 30 minutes. In a separate dish, brush the sliced halloumi with 1 teaspoon of the olive oil. Peel the onion and cut it into 1/2-inch wedges through the core to hold each wedge together. Marinate the onion in 1 teaspoon olive oil and the remaining 1/2 teaspoon salt.
- Grill the zucchini until it has dark grill marks and is tender. Toss immediately in a bowl with the garlic and mint; then set aside. Grill the onion wedges, turning once, until they are slightly charred on the edges and a bit softened but not totally limp. Grill the halloumi until softened and marked by the grill.
- Slice the baguette lengthwise, leaving one side slightly attached. Brush with the remaining teaspoon of the olive oil. Cut crosswise into four even segments. Distribute the zucchini, halloumi and onions evenly among the sandwiches.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 21 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 10 grams, Sodium 981 milligrams, Sugar 9 grams, TransFat 0 grams
GRILLED VEGETABLE SANDWICH
Wow! Meat lovers won't even miss the meat, instead they will rave about the simply fabulous flavor of this hearty grilled veggie sandwich! It's wonderful with ciabatta bread's crispy crust and light, airy texture. This recipe's a keeper! -Diana Tseperkas, Hamden, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.
Nutrition Facts : Calories 484 calories, Fat 20g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 862mg sodium, Carbohydrate 69g carbohydrate (8g sugars, Fiber 5g fiber), Protein 13g protein.
CALIFORNIA GRILLED VEGGIE SANDWICH
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.
Provided by Anonymous
Categories Main Dish Recipes Sandwich Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
- Preheat the grill for high heat.
- Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
- Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 g
GRILLED ZUCCHINI WITH HERB SALT AND FETA
Steps:
- Combine 1/2 cup kosher salt and 1 1/2 teaspoons each dried oregano and thyme in a small bowl.
- Slice 3 medium zucchini lengthwise into 1/4-inch-thick planks; brush with olive oil and lightly sprinkle on both sides with some of the herb salt (reserve the remaining herb salt to use as an all-purpose seasoning).
- Grill the zucchini over medium heat, flipping halfway through, until tender, about 5 minutes. Remove to a platter and sprinkle with crumbled feta.
GRILLED ZUCCHINI & FETA VEGGIE BURGER SANDWICHES
Give your veggie burger sandwich a Mediterranean twist with grilled zucchini, fresh tomatoes and a sprinkling of crumbled feta cheese.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Grill burgers, onions, peppers and zucchini 4 to 5 min. on each side or until burgers are heated through and vegetables are tender.
- Spread cut sides of rolls with dressing.
- Fill with burgers, grilled vegetables, tomatoes and cheese.
Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 24 g
GRILLED VEGETABLE PANINI WITH HERBED FETA SPREAD
Steps:
- Heat a grill pan over medium-high heat. In a large bowl, combine the mushroom, bell peppers, yellow squash and zucchini. Drizzle with the oil, season with salt and pepper and toss to coat. Place the vegetables on the hot pan and grill until tender and lightly browned; use tongs to flip them once or twice during cooking. Transfer the vegetables to a plate.
- Reduce the heat to medium. Spread one side of half the ciabatta pieces with Herbed Feta Spread and top each with one-fourth of the grilled vegetables and 1 lettuce leaf. Cover with the remaining pieces of ciabatta and brush the outsides of the sandwiches with oil.
- Place on the pan and grill, turning once, until the bread is browned and crisp and the cheese and vegetables are heated through, 8 to 10 minutes. If desired, place a cast-iron skillet on top of the sandwiches to press them while grilling. Serve warm.
- In a small bowl, combine the feta, cream cheese, sour cream, basil, chives and lemon juice. Season with salt and pepper and mix until blended. Cover and refrigerate until using.
Nutrition Facts : Calories 421, Fat 28.5 grams, SaturatedFat 10 grams, Cholesterol 47 milligrams, Sodium 989 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Protein 11 grams, Sugar 6 grams
BEST GRILLED VEGETABLE SANDWICH
A delicious vegetarian sandwich made with freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto in a whole-grain baguette.
Provided by Suzy729
Categories Main Dish Recipes Sandwich Recipes
Time 3h20m
Yield 2
Number Of Ingredients 10
Steps:
- Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
- Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
- Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 79.8 g, Cholesterol 46.3 mg, Fat 29.4 g, Fiber 8.9 g, Protein 35.1 g, SaturatedFat 10.7 g, Sodium 1917.9 mg, Sugar 10.1 g
GRILLED VEGGIE & BURRATA SANDWICH RECIPE BY TASTY
Here's what you need: olive oil, kosher salt, freshly ground black pepper, orange bell pepper, red bell pepper, zucchini, yellow squash, French's® Creamy Mustard, ciabatta rolls, arugula, fresh basil, lemon, red pepper flake, burrata
Provided by French's
Yield 6 sancwiches
Number Of Ingredients 14
Steps:
- In a large bowl, toss the orange and red bell peppers, zucchini, and yellow squash with 2 tablespoons olive oil, the salt, and black pepper until well-coated.
- Heat the grill (or a grill pan) to medium heat, then grill the vegetables, flipping once, until tender, about 15 minutes. Remove the vegetables from the grill and set aside.
- Slice the ciabatta rolls in half, then spread the French's® Creamy Mustard on both halves.
- Reduce the heat on the grill to medium-low. Place the ciabatta rolls on the grill, cut-side down, and toast for about 3 minutes, until golden brown.
- In a medium bowl, toss together the arugula, basil, lemon juice, and remaining tablespoon of olive oil. Season with salt, black pepper, and red pepper flakes to taste.
- Divided the burrata balls into 6 equal portions.
- Assemble the sandwiches: Top the bottom halves of the ciabatta rolls with the grilled vegetables, burrata, and arugula salad. Drizzle more French's® Creamy Mustard over the cut sides of the top halves of the ciabatta rolls, then place atop the sandwiches to close and secure with toothpicks.
- Serve immediately.
- Enjoy!
GRILLED VEGGIE SANDWICHES
Get a grip on lunch! Here's a fun recipe for using up those summer garden veggies. Meat-eaters won't even miss the meat in these hefty, fresh-tasting, grilled sandwiches. -Melissa Wilbanks, Memphis, Tennessee
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut the zucchini, squash and eggplant into 1/4-in.-thick strips; spritz with cooking spray. Spritz onion and red pepper with cooking spray., Grill vegetables, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the cheeses, garlic, salt and pepper; spread over bun bottoms. Top with vegetables. Replace bun tops.
Nutrition Facts : Calories 231 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 438mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges
VEGGIE BURGERS WITH ZUCCHINI AND CORN
Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these hearty, grill-able vegetarian burgers. Bonus: they're gluten-free!
Provided by Katherine Sacks
Categories Vegetarian Vegan Wheat/Gluten-Free Zucchini Corn Bean Grill Back to School No Meat, No Problem
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cut onion in half crosswise. Slice one-half into 1/4" rings; set aside. Finely chop remaining onion. Pulse chopped onion, garlic, cornmeal, 3/4 cup zucchini, 2 Tbsp. beans, and 2 Tbsp. corn in a food processor until finely chopped, 30-45 seconds.
- Heat 1 Tbsp. oil in a large skillet over medium. Add chopped onion mixture and cook, stirring occasionally, until mixture begins to soften and thicken, 3-4 minutes. Add remaining 3/4 cup zucchini and cook, stirring occasionally, until zucchini begins to soften and become translucent, 3-4 minutes more.
- Transfer mixture to a large bowl and gently mix in millet, 1/4 cup basil, 3/4 tsp. salt, 3/4 tsp. pepper, and the remaining beans and corn until well combined. Form mixture into 4 (1"-thick) patties. Cover with plastic and freeze 20 minutes.
- Meanwhile, combine mayonnaise, lime zest, lime juice, and remaining 1/4 cup basil in a small bowl; set aside.
- Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Toss reserved onion rings with 1 Tbsp. oil and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook onion rings until softened and lightly charred, about 5 minutes.
- Brush patties all over with oil. Cook, flipping once, until medium brown and toasted, about 7 minutes on each side; add 1 slice cheese to each during last 3 minutes of cooking. Transfer onions and burgers to a plate. Toast buns until golden brown, about 30 seconds.
- Place 1 piece lettuce on each bottom bun and top with a burger. Top with onions. Spread 1 Tbsp. basil mayonnaise on each top bun, add smashed avocado, and close sandwiches.
GRILLED VEGGIE SANDWICH
Open face cheese - veggie grilled sandwich with lemon - herb mayo on focaccia bread. Great warm weather meal out on the BBQ
Provided by Diva-getarian
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, mix mayonnaise, minced garlic, and lemon juice. Set aside (refrigerate).
- Preheat grill on high.
- Brush veggies with olive oil (both sides). Place bell peppers and zucchini in the middle, onion and squash on the edges. Cook for about 3 minutes turn and cook another 3 minutes, remove from grill and set aside (peppers may need to cook longer).
- Spread mayo on bread and sprinkle with feta cheese. Place on grill (cheese up). Close lid and cook for 2-3 minutes (until cheese melts).
- Remove from grill and layer with veggies for a great open faced sandwich.
Nutrition Facts : Calories 252.7, Fat 20, SaturatedFat 7.3, Cholesterol 37.2, Sodium 530.8, Carbohydrate 12.7, Fiber 1.9, Sugar 6.8, Protein 7
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ROASTED ZUCCHINI BURGERS WITH GARLIC WHIPPED FETA.
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4.2/5 (32)Total Time 2 hrs 50 minsCategory Main CourseCalories 251 per serving
- On a large rimmed baking sheet, toss together the zucchini, summer squash and garlic. Drizzle with olive oil, salt + pepper and toss well to coat. Place in the oven and roast for 45-50 minutes or until the squash is softened and golden all over, making sure most of the moisture has been cooked out of the squash. Turn the squash around halfway throughout cooking.
- Remove from the oven and allow the squash to cool. Remove all but 1 clove of garlic from the pan, reserving the 3 remaining cloves for the whipped feta. Add the roasted squash + one of the garlic cloves to a food processor along with the paprika, cayenne, quinoa, panko and basil. Pulse to combine.
- Line a baking sheet with parchment. Pat the zucchini mixture into 10-12 even size patties. The mixture will be sticky, but do your best to form the patties. Once all the patties have been formed, place them in the fridge to chill, at least one hour or up to 1 day.
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- Place the grated zucchini in a large colander and toss with 2 teaspoons of salt. Let the zucchini drain for 15 minutes, then squeeze out as much moisture as you can with your hands (or roll it up in a clean kitchen towel and wring it out). Discard the zucchini water.
- Mash the garlic and salt together in a mortar and pestle (or with a fork in a wooden bow until smooth. Work in the yogurt, then stir in the mint. (Can be made up to 1 day ahead.)
- Shape the burger mixture into 6 large patties, roughly 4" wide and 1" tall. Heat 1/8" of sunflower oil in a wide skillet set over a medium flame until it shimmers. Carefully add 3 of the burgers and cook on the first side until deeply browned, 3-4 minutes, reducing the heat if the burger is cooking too quickly. Flip and cook on the second sides until browned and the burgers are cooked through, 3-4 more minutes. The burgers are fairly dense, so decrease the heat to low if necessary to gently heat them all the way through. Drain on paper towels, and repeat with the remaining burgers. (Extra burgers can be refrigerated airtight for up to 3 days or frozen for up to a month or two; re-fry to heat through before serving.)
- Spread the buns on each side with a tablespoon or two of yogurt sauce, then top with the burger patties, sliced avocado, tomato, onion, and sprouts. Devour immediately.
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