Lisas Grilled California Veggie Sandwich Recipes

CALIFORNIA GRILLED VEGGIE SANDWICH

California Grilled Veggie Sandwich image

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

Ingredients

¼ cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
⅛ cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
½ cup crumbled feta cheese

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

CALIFORNIA VEGGIE SANDWICH

California Veggie Sandwich image

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.

Provided by Chris Morocco

Categories Bon Appétit Sandwich Lunch Avocado Pickles Buttermilk Goat Cheese Vegetarian Cucumber

Yield Serves 4

Number Of Ingredients 19

Ingredients

For the pickled vegetables:
2 cups apple cider vinegar
1/2 cup (packed) light brown sugar
1/4 cup kosher salt
4 cups any combination shredded carrots, sliced cucumbers, sliced red onions, and/or sliced mild fresh chiles
For the dressing and assembly:
1/4 cup buttermilk
1/4 cup plain whole-milk Greek yogurt
1 tablespoon fresh lemon juice
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 ripe avocados, halved
6 ounces fresh goat cheese
6 cups mixed lettuce leaves, ribs removed if thick
8 slices multigrain bread, toasted
1/2 English hothouse cucumber, thinly sliced on a diagonal
2 cups sprouts
Special Equipment
2 heatproof 1-qt. glass jars

Steps:

Make the pickled vegetables:
Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.
Make the dressing and assemble:
Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.
Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.
Do Ahead
Pickles can be made 2 weeks ahead. Keep chilled.

CALIFORNIA GRILLED VEGETABLE SANDWICH

California Grilled Vegetable Sandwich image

This is a wonderful sandwich that is rich in flavor. The left over grilled veggies are good in some pasta drizzled with olive oil.

Provided by L. Duch

Categories Lunch/Snacks

Time 36m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 large carrots, cut thin length wise
2 medium yellow squash, cut lenth wise
2 medium zucchini, cut lenght wise
2 medium red bell peppers, cut into 1 inch wide strips
6 portabella mushrooms, cut into 1/2 inch slices
1 medium onion, cut into 1/2 inch slices
1/2 cup balsamic vinegar
1/2 cup olive oil
2 tablespoons dried rosemary leaves, crushed
2 cloves garlic, pressed
1 cup light mayonnaise
1 loaf French bread
12 slices provolone cheese

Steps:

Mix vinegar, oil and rosemary together and set aside.
Mix pressed garlic in with mayonnaise, set aside.
Cut bread in half cross wise then length wise, set aside.
On a preheated grill, place vegetables on grill and cook uncovered for 12-16 minuites or until tender, basting with vinegar mixture several times throughout cooking.
Set cooked veggies aside.
Take sliced bread and place cut side down on grill and toast.
Spread mayonnaise and garlic mixture on sliced bread.
Assemble sandwiches by layering first with cheese then layering with veggies on top.
Top it off with top side of bread.
NOTE: You can marinate the veggies in the vinegar for 15 minuites for even tastier veggies.
You can place some aluminum foil over the grill when grilling if you like, to keep veggies from falling through, but I don't ever have a problem with them falling through.

CALIFORNIA GRILLED VEGGIE SANDWICH

California Grilled Veggie Sandwich image

Original recipe by Heather Johnson. Heather says, "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 barbecue...however, either works fine."

Provided by ElizabethKnicely

Categories Lunch/Snacks

Time 50m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup mayonnaise
3 garlic cloves, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell pepper
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
focaccia bread, pieces split horizontally
1/2 cup crumbled feta cheese

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. Enjo as open faced grilled sandwiches.

Nutrition Facts : Calories 203.2, Fat 16, SaturatedFat 4.5, Cholesterol 20.5, Sodium 321.5, Carbohydrate 11.9, Fiber 1.9, Sugar 6, Protein 4.3

CALIFORNIA GRILLED VEGGIE SANDWICH

California Grilled Veggie Sandwich image

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 Allrecipes Member

Categories Vegetarian Sandwiches

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
⅛ cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
½ cup crumbled feta cheese

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

CALIFORNIA VEGGIE SANDWICH

california veggie sandwich image

this is a great vegetarian sandwich by adding your favorite sandwich spread you can customise it to your liking.

Provided by polly salama

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 slices sourdough bread
12 slices your favorite cheese
3 avocados, sliced thin
2 vine ripe tomatoes, sliced thin
1 red onion
2 cups mixed sprouts (optional)
mayonnaise or honey mustard (or whatever sandwich spread you like)
fresh ground pepper

Steps:

this makes four sandwiches so you will use three pieces of cheese for each sandwich and then use the other ingredients to build the sandwich.
butter each side of bread for toasting in a skillet.
toast each sandwich as you would a grilled cheese sandwich.
slice in half and serve.

CALIFORNIA GRILLED VEGGIE SANDWICH

California Grilled Veggie Sandwich image

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 Allrecipes Member

Categories Vegetarian Sandwiches

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
⅛ cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
½ cup crumbled feta cheese

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 VEGGIE SANDWICH

Grilled Veggie Sandwich image

Make and share this Grilled Veggie Sandwich recipe from Food.com.

Provided by Charlotte J

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 wheat hamburger buns
6 large portabella mushrooms
6 large red bell peppers, remove stem and seeds
1 -2 red onion, sliced 1/2 inch thick (6 sliced needed)
1/2 cup lowfat mozzarella cheese, shredded

Steps:

Begin by grilling all the vegetables carefully so they do not fall apart.
Once the vegetables are grilled, place them on the bottom half of the buns.
Sprinkle the veggies with the cheese, letting the cheese melt onto the veggies.
Place the top bun on each sandwich.
If desired, wrap whole sandwich in aluminum foil and place on warm grill to melt the cheese even more.
Serve warm with carrots and cucumbers as sides.

Nutrition Facts : Calories 192.2, Fat 2.5, SaturatedFat 0.6, Sodium 214.8, Carbohydrate 37.3, Fiber 5.7, Sugar 11.9, Protein 8

GRILLED VEGGIE AND CHEESE SANDWICH

Grilled Veggie and Cheese Sandwich image

This is a great way to use up the last of your garden. Just Bite into this Crunchy roll with tender crisp tomatoes, eggplant, peppers, onions, and mushrooms that's well seasoned with garlic, rosemary, & basil and creamy cheese. The cheese can be omitted for the Vegetarian or those that are lactose intolerant.

Provided by Rita1652

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup rosemary oil
1/3 cup balsamic vinegar
1 teaspoon seasoning salt
1 teaspoon sugar
1 teaspoon chopped fresh rosemary
6 cloves garlic, crushed
1 red onion, sliced thick
1 eggplant, peeled and slice
1 portabella mushroom, gills removed
1 red pepper, seed cut in 1/4 s
8 slices swiss cheese, of choice
4 fresh portuguese rolls
1 large tomatoes, sliced
8 basil leaves
balsamic vinegar, r to taste

Steps:

Mix first 10 ingredients in a large gallon size bag.
Marinade for 1-4 hours.
On hot grill cook veggies till nice and browned and tender crisp about 20 minutes.
Remove and discard charred skin from peppers.
Cut mushroom, peppers into slices.
Arrange veggies on a platter along with the tomato slices& basil leaves.
Broil roll cut side up to brown.
Add 2 slices cheese to each to melt.
If you and your guests want to have fun let them arrange their own sandwich drizzled with some balsamic vinegar.
Or distribute ingredients yourself evenly among each roll.

Nutrition Facts : Calories 471.1, Fat 18.6, SaturatedFat 10.4, Cholesterol 51.5, Sodium 432.2, Carbohydrate 52.8, Fiber 7.3, Sugar 12.9, Protein 23.9

GRILLED VEGETABLE PESTO SANDWICHES

Grilled Vegetable Pesto Sandwiches image

Grilling isn't just the pastime of meat eaters! Ask my vegetarian family members who love these wholesome sammies slathered with prepared pesto and stacked with char-kissed summer produce. -Tanya Mehta, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 2 servings

Number Of Ingredients 16

Ingredients

1 medium zucchini
1 yellow summer squash
1 medium sweet red pepper, quartered
1 medium onion, cut into 1/2-inch slices
1 tablespoon olive oil
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, softened
2 ciabatta rolls, split
2 tablespoons prepared pesto
4 slices Asiago cheese
1/2 cup spring mix salad greens
6 large fresh basil leaves

Steps:

Slice zucchini and summer squash lengthwise into 1/4-in.-thick slices. Place in a large bowl with red pepper, onion, oil, paprika, garlic powder, vinegar, salt and pepper; toss to coat. , Grill vegetables on an oiled rack, covered, over medium heat, until crisp-tender, 3-4 minutes on each side. Remove and keep warm. Spread softened butter over cut sides of rolls. Grill rolls, cut side down, over medium heat until toasted, 30-60 seconds., To assemble, spread pesto over roll bottoms. Layer with zucchini, squash, red pepper and onion. Top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad mix and basil. Replace roll top. Serve immediately.

Nutrition Facts : Calories 748 calories, Fat 37g fat (15g saturated fat), Cholesterol 58mg cholesterol, Sodium 1476mg sodium, Carbohydrate 91g carbohydrate (15g sugars, Fiber 9g fiber), Protein 23g protein.

CALIFORNIA GRILLED VEGGIE SANDWICH

California Grilled Veggie Sandwich image

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 Allrecipes Member

Categories Vegetarian Sandwiches

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
⅛ cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
½ cup crumbled feta cheese

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

LISA'S LASAGNA

Lisa's Lasagna image

This is an easy lasagna recipe that anyone can make!

Provided by Lisa B.

Categories World Cuisine Recipes European Italian

Yield 7

Number Of Ingredients 11

Ingredients

1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 teaspoon Italian seasoning
salt and pepper to taste
2 (6 ounce) cans tomato paste
2 ¼ cups water
1 pint part-skim ricotta cheese
1 egg
2 cups shredded mozzarella cheese
8 lasagne noodles, cooked and drained

Steps:

Brown meat with onions and bell peppers, and season to taste. Add tomato paste and water. Let simmer.
In a mixing bowl, mix ricotta cheese with beaten egg. Set aside.
Preheat oven to 370 degrees F (190 degrees C). Butter a 9 x 13 inch baking dish.
Begin layering all ingredients beginning with a few spoonfuls of tomato sauce. Follow with noodles, then ricotta mixture, and shredded mozzarella. Repeat until dish is filled.
Bake at 375 degrees F (190 degrees C) about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.

Nutrition Facts : Calories 538 calories, Carbohydrate 36.5 g, Cholesterol 125.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 34.8 g, SaturatedFat 14 g, Sodium 743.2 mg, Sugar 8.6 g

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⭐ CALIFORNIA GRILLED VEGGIE SANDWICH GAME - TREFOILKINGDOM

2022-05-03 ⭐⭐⭐⭐⭐ You are at the right place as you have chosen to prepare the most wanted recipe California grilled veggie sandwich. Learn how to prepare the mouth-watering recipe. Prepare the sandwich following the instructions. Now join us and make the day a memorable one. Once you complete preparing the sandwich place it on the table and decorate it in a …
From trefoilkingdom.com

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CALIFORNIA GRILLED VEGGIE SANDWICH RECIPE - JANERECIPES.COM

1 In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. 2 Preheat the grill for high heat.; 3 Brush vegetables with olive oil on each side. Brush grate with oil.
From janerecipes.com

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CALIFORNIA GRILLED VEGGIE SANDWICH | RECIPE | VEGGIE SANDWICH, …

Jul 10, 2013 - For a smoky and sumptuous veggie-filled grilled sandwich, try this easy recipe. All it takes is some veggies, focaccia bread, lemon-mayonnaise dressing, and crumbled feta.
From pinterest.com

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