We couldn’t just blog about only grilling meat this week and leave out our vegetarian friends! So for today’s post, and to wrap up grilling week, we wanted to show you about grilling vegetables.
Declan is not the biggest fan of vegetables like Erica is, but she still makes him eat them. However, like any red blooded American male, Declan will eat anything that is grilled – like an old shoe or a racoon. So when it comes to grilled vegetables, Declan has no problem eating them.
We wanted to make an entire vegetarian meal out of grilled vegetables so we searched the inter-webs for a recipe and found this one which we adapted from. So without further ado…
Grilled Vegetable Sandwich
Does a sandwich always have to have meat on it? No! This is a perfect example of one that doesn’t…and we guess PB&J counts as another.
- Servings – 3 to 4 sandwiches
- Prep time – 25 to 30 minutes
- Cook time – 20 minutes
Ingredients
- 1/4 cup mayonnaise
- 1/2 cup crumbled feta cheese
- 3 cloves garlic, minced
- 5 to 6 fresh basil leaves
- 1 tablespoon lemon juice
- 2 tablespoons balsamic vinegar
- 1/8 cup olive oil
- 1 red or orange bell pepper
- 1 small zucchini
- 1 red onion
- 1 small yellow squash
- 4 focaccia rolls, split horizontally
Protocol
1. Follow the same steps in the Grilled Steak post on how to get your grill ready and heated up.
2. While the grill is heating up, slice up your vegetables into thick slices. If they’re thin they’ll fall apart on the grill.
3. In a large mixing bowl, toss the vegetable slices in the olive oil, balsamic vinegar, lemon juice, salt, and pepper.
4. When the grill is nice and hot, spread your vegetables over the grate, close the lid, and cook for 8 minutes.
5. Open lid, flip the vegetables the best you can, and close lid and cook for another 8 minutes.
6. Tightly roll your basil leaves together length wise (we really hope you don’t have too much experience here), slice from tip to stem, and then give one more chop.
7. In a small bowl, mix mayo, garlic, and basil until even consistency.
8. Check vegetables; if they are not done, flip and continue cooking for another 2 to 3 minutes or until vegetables are tender.
9. Once vegetables are done, remove them from the grill and set aside.
10. Spread mayo mixture on both sides of the sliced focaccia bread and sprinkle on the feta cheese. Place this, cheese side up, on the grill. Close lid and cook until cheese is melted.
11. Make your sandwich and enjoy!
-D&E
P.S. – Please have a safe and happy Labor Day weekend! And don’t do anything stupid!
Cooking in College 
This is fabulous. Good job.
I don’t think sandwiches need meat to be considered substantial – as long as they have palate-arousing ingredients like these. That’s what counts.