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Grilled Vegetable and Mozzarella Sandwiches

Grilled Vegetable and Mozzarella Sandwiches

Top ciabatta bread wtih grilled vegetables and thick slices of fresh mozzarella for a hearty and healthysandwich.

Yield: 4 servings (serving size: 1 sandwich quarter)



•  3 cups (1/8-inch-thick) diagonally cut zucchini (about 1 pound)

•  3 (1/8-inch-thick) slices red onion

•  1 red bell pepper, seeded and cut into 4 pieces

•  2 tablespoons balsamic vinegar

•  1 teaspoon extravirgin olive oil

•  1/2 teaspoon salt

•  1/4 teaspoon freshly ground black pepper

•  Cooking spray

•  1 (1-pound) loaf ciabatta, cut in half horizontally

•  1 cup gourmet salad greens

•  5 ounces fresh mozzarella cheese, sliced

•  8 fresh basil leaves



1.  Prepare grill to medium-high heat.

2.  Combine first 7 ingredients in a large bowl, tossing to coat. Remove vegetables from bowl, reserving vinegar mixture. Place the onion and bell pepper on grill rack coated with cooking spray; grill 7 minutes on each side or until tender. Grill zucchini 3 minutes on each side or until tender.

3.  Hollow out bottom half of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Layer grilled vegetables, greens, cheese, and basil in bottom of loaf; drizzle reserved vinegar mixture on top. Cover with top of the bread; press lightly.

4.  Place filled loaf on grill rack; grill 4 minutes on each side or until cheese melts. Cut into quarters.


Note: You can use a grilling basket to make it easier to handle the vegetables as they cook. If you can’t find a loaf of ciabatta, use focaccia.


David Bonom, Cooking Light

JUNE 2004


Source: CookingLight


Grilled Vegetable, Arugula, and Yellow Tomato Salad

Grilled Vegetable, Arugula, and Yellow Tomato Salad

This colorful salad acquires sweet notes from the red bell peppers, Vidalia onions, and balsamic-honey vinaigrette. Use spinach or gourmet mixed salad greens in place of arugula, if you prefer.

Yield: 6 servings (serving size: 1 2/3 cups)



•  2 large red bell peppers (about 12 ounces)

•  Cooking spray

•  1 large Vidalia or other sweet onion, cut into (1/4-inch-thick) slices (about 10 ounces)

•  6 cups loosely packed trimmed arugula (about 10 ounces)

•  3 yellow tomatoes, each cut into 8 wedges (about 12 ounces)

•  2 tablespoons finely chopped shallots

•  2 tablespoons white balsamic vinegar

•  1 tablespoon extravirgin olive oil

•  1 tablespoon honey

•  1 teaspoon Dijon mustard

•  1/2 teaspoon salt

•  1/4 teaspoon freshly ground black pepper



1.  Prepare grill.

2.  Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides down, on grill rack coated with cooking spray. Grill 5 minutes on each side or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut bell peppers into strips.

3.  Place onion on grill; grill 7 minutes on each side or until tender. Cool 5 minutes; cut onion slices in half.

4.  Combine bell peppers, onion, arugula, and tomatoes in a large bowl; toss gently to combine.

5.  Combine shallots and the remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss gently to coat. Serve immediately.


David Bonom, Cooking Light

JUNE 2007


Source: MyRecipes



Grilled Vegetable Salad with Creamy Blue Cheese Dressing


This is a smart make-ahead dish because the vegetables can be grilled a few hours prior to assembling the salads.

Yield: 4 servings





•  1/3 cup low-fat mayonnaise

•  1/3 cup plain low-fat yogurt

•  1/4 cup (1 ounce) crumbled blue cheese

•  1/4 cup 1% low-fat milk

•  1/4 teaspoon freshly ground black pepper

•  1/8 teaspoon salt



•  1/4 pound green beans, trimmed

•  1/4 pound sugar snap peas, trimmed

•  1/4 pound carrots, peeled and cut diagonally into 1/2-inch-thick pieces

•  1 cup (1/2-inch-thick) slices red onion

•  Cooking spray

•  1/2 teaspoon freshly ground black pepper

•  1/4 teaspoon garlic salt

•  6 cups torn romaine lettuce

•  1/2 cup thinly sliced radishes



1.  To prepare dressing, combine first 6 ingredients, stirring with a whisk until well blended. Cover and chill.

2.  Prepare grill to medium heat.

3.  To prepare salad, cook beans, peas, and carrots in boiling water 3 minutes or until crisp-tender. Drain and plunge into ice water; drain. Place mixture in a large bowl, and add onion slices. Lightly coat vegetable mixture with cooking spray. Sprinkle with 1/2 teaspoon pepper and garlic salt; gently toss to coat.

4.  Place vegetable mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack, and grill 7 minutes on each side or until lightly browned. Arrange 1 1/2 cups of lettuce on each of 4 salad plates. Divide the grilled vegetables and radishes evenly among servings. Serve 1/4 cup dressing with each salad.


Sandra Granseth, Cooking Light

JUNE 2004


Source: CookingLight



Brightly colored and packed with flavor, these no-fuss veggies are perfect for entertaining or even as a light snack. Grilling brings out their natural sweetness while the seasoning kicks them up a notch. Heidi Hall – North St. Paul, MN


Prep: 20 min. + marinating Grill: 10 min.

Yield: 6

Servings: 20



• 1/4 cup olive oil

• 2 tablespoons honey

• 1 tablespoon plus 1/2 teaspoon balsamic vinegar, divided

• 1 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• 1 pound fresh asparagus, trimmed

• 3 small carrots, cut in half lengthwise

• 1 large sweet red pepper, cut into 1-inch strips

• 1 medium yellow summer squash, cut into 1/2-inch slices

• 1 medium red onion, cut into four wedges

• 1/8 teaspoon pepper

• Dash salt



1.  In a small bowl, combine the oil, honey, 1 tablespoon vinegar, oregano and garlic powder. Pour 3 tablespoons marinade into a large resealable plastic bag; add the vegetables. Seal bag and turn to coat; refrigerate for 1-1/2 hours. Cover and refrigerate remaining marinade.

2.  Place vegetables on a grilling grid. Transfer to grill rack. Grill, covered, over medium heat for 4-6 minutes on each side or until crisp-tender.

3.  Transfer to a large serving platter. Combine reserved marinade and remaining vinegar; drizzle over vegetables. Sprinkle with pepper and salt.


Editor’s Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.


Nutritional Facts:

1 serving equals 144 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 50 mg sodium, 15 g carbohydrate, 3 g fiber, 2 g protein.


Source: Taste of Home