Grilled Vegetable Sandwiches for #WeekdaySupper

Stalls and tables are loaded with fresh produce. The sounds and smells of a farmers market are unlike any other. It is a bundle of Mother Nature’s finest put together by people who cherish their land. It is a valuable time to actually talk with those who grew the food nearby. You can hear their struggles with weather and pests. There are stories of success and failure. What shines above is pride in their produce. I load up on fresh-picked vegetables as often as I can. Recently I fired up the grill to use them in Grilled Vegetable Sandwiches.

Grills are not only for meat. You can grill fruit, bread, cake, and definitely vegetables. Adding a little smoky flavor can enhance so much, even cocktails. Yes, and one example is Grilled Lemon Cherry Drop Martini. Grilling is also a way to keep the kitchen cool when it is blazing hot in the summer. The bonus is some things like vegetables are done in minutes. If you have a gas grill then it is even speedier because of not having to wait on charcoal to be ready. The swiftness is important when it comes to Weekday Supper. Not many have hours they can devote getting a meal on the table during the week.

Grilled Vegetable Sandwiches have plenty of options. You can use any grill-able vegetable. I used yellow squash, zucchini, onion, bell pepper, and asparagus. I suggest using what you find at the farmers market or your favorites. Next time I plan to give veggie sandwiches a little heat by using jalapeño peppers or whatever hot peppers I find.

How to make the sandwiches? First step is to fire up the grill. Slice vegetables about 1/4-inch thick. Season with olive oil, salt, and pepper. Grill for a few minutes on each side until tender. Cut hoagie rolls in half and lightly toast them cut-side down on the grill. Spread herb and garlic soft cheese on the rolls. Stack up veggies on the bottom half of the roll, drizzle balsamic glaze on the veggies, and cover with top half of the roll. It’s all done in less than 30 minutes. Serve with chips, fruit, or your favorite summer side.

Do you get fresh produce at farmers markets? What are your favorites? Scroll down to find a list more Weekday Supper recipes utilizing summer’s bounty. It’s a complete week of tasty meals your family will enjoy.

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Grilled Vegetable Sandwiches

Fire up the grill to make these Grilled Vegetable Sandwiches. Spread soft cheese on toasted rolls and pile on grilled veggies for a summer meatless meal.

Course Sandwich

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 servings

Author Renee

Ingredients

• 2 large zucchini squash
• 2 large yellow summer squash
• 1 large red onion
• 2 red or yellow bell pepper
• 1 bunch asparagus woody ends removed
• Olive oil
• Salt and pepper
• 4 hoagie rolls
• 1 container garlic and herbs soft spreadable cheese 6.5 ounces
• Balsamic glaze

Instructions

1. Heat grill to medium-high (about 450°F)
2. Slice zucchini, summer squash, and onion into 1/4-inch thick strips or slices.
3. Seed and cut bell peppers into 1-inch wide strips.
4. Place vegetables in a large casserole dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat vegetables with oil (be careful not to separate onion rings).
5. Place vegetables on grill in a single layer. Close lid and grill for about 3 to 5 minutes, until bottom side has grill marks.
6. Turn vegetables over. Close lid and grill for another 3 to 5 minutes, until bottom side has grill marks and vegetables have softened. Place grilled vegetables in a bowl or casserole dish and cover with foil to keep warm.
7. Slice rolls in half horizontally. Place cut side down on grill. Remove bread from grill when toasted, about 2 minutes. Watch closely so bread does not burn.
8. Spread soft cheese on toasted rolls. Stack vegetables on bottom half of rolls. Drizzle balsamic glaze on vegetables. Cover with top half of rolls.

Recipe Notes

You can substitute any of the vegetables or grill additional ones as desired. Other vegetables to consider: eggplant, green beans, portobello mushrooms, and a whole range of other peppers from mild to hot.

Are you ready to cook with fresh summer produce? Take a look at these Weekday Supper recipes you can make in about 30 minutes:

• Monday – Garlicky Pasta with Sautéed Shrimp and Chard by Whole Food | Real Families
• Tuesday – Amaranth and Veggie Stuffed Peppers by Cindy’s Recipes and Writings
• Wednesday – New York Strip Steak with Roasted Asparagus and Mushroom Sauce by Crazy Foodie Stunts
• Thursday – Grilled Vegetable Sandwiches by Magnolia Days (recipe above)
• Friday – Couscous Royale by The Petit Gourmet