Grilled Veggie Sandwich

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!

Grilled Steak

Why do people call toasted bread with melted cheese in the middle “Grilled Cheese?” Do they actually fire up a grill to make it? No. Today’s meal focuses on something you actually grill – steak!

We were a bit nervous at first since we don’t have a lot of practice grilling. But this past month we moved in with our good friend Mike who is a grill master. He helped us along the way…okay, he actually did all of the grilling for us, but he did give us all of his tips and know-how.

We are also assuming that since we are all in college, you probably have a charcoal grill and not a gas one. We are also assuming that if you have a grill, you have a good location for it…and a fire extinguisher near by!

• Servings – 3 steak
• Prep time – 25 to 30 minutes
• Grill time – Varies (between 9 and 13 minutes)

Hardware

• Grill
• Charcoal
• Lighter fluid
• Lighter or matches
• Grill beer (only if you are 21)

Ingredients

• 3 half to 1 1/2 inch thick steaks (your favorite cut)
• Seasoned salt (or regular slat)
• Pepper

Protocol

1. Make sure your grill is clean by removing old charcoal ash and scraping off the grill grate.

2. Take out steak from fridge and set on counter to bring to room temperature.

3. Build a pyramid with the charcoal briquettes in the middle of the grill, drizzle some lighter fluid on top, and light (please, please, please be careful and don’t soak the briquettes!)

4. Let this burn for about 25 to 30 minutes or until all of the briquettes are gray.

5. Once the briquettes are ready, spread them evenly on the bottom, place grill grate over them, and close lid to let the grill and grate heat up for another 5 minutes.

6. During this time, season both sides of your steak with the salt and pepper.

7. Place steaks in middle of the grate, close lid and cook for 90 seconds.

8. Flip steaks, close lid and cook for another 90 seconds.

9. For medium steaks, flip steaks over, close lid and cook for 2 minutes plus 1 minute per 1/2 inch (1/2″ = 3minutes, 1″ = 4 minutes, 1.5″ = 5 minutes)

10. Repeat step 9.

11. Remove steaks from the grill, cover in aluminum foil and let rest for 5 minutes. This will allow the juices to soak back into the proteins. Do not skip this step.

12. Serve with a side of our red mashed potatoes and enjoy!

-D&E

P.S. – Have any of your own grilling tips and tricks? Leave them in the comments below or on our brand spankin’ new Facebook page!