Grilled Veggie Burrata Sandwich Recipe By Tasty Recipes

GRILLED VEGGIE & BURRATA SANDWICH RECIPE BY TASTY

Steps:

• In a large bowl, toss the orange and red bell peppers, zucchini, and yellow squash with 2 tablespoons olive oil, the salt, and black pepper until well-coated.
• Heat the grill (or a grill pan) to medium heat, then grill the vegetables, flipping once, until tender, about 15 minutes. Remove the vegetables from the grill and set aside.
• Slice the ciabatta rolls in half, then spread the French's® Creamy Mustard on both halves.
• Reduce the heat on the grill to medium-low. Place the ciabatta rolls on the grill, cut-side down, and toast for about 3 minutes, until golden brown.
• In a medium bowl, toss together the arugula, basil, lemon juice, and remaining tablespoon of olive oil. Season with salt, black pepper, and red pepper flakes to taste.
• Divided the burrata balls into 6 equal portions.
• Assemble the sandwiches: Top the bottom halves of the ciabatta rolls with the grilled vegetables, burrata, and arugula salad. Drizzle more French's® Creamy Mustard over the cut sides of the top halves of the ciabatta rolls, then place atop the sandwiches to close and secure with toothpicks.
• Serve immediately.
• Enjoy!

GRILLED VEGGIE SANDWICHES

Steps:

• Cut the zucchini, squash and eggplant into 1/4-in.-thick strips; spritz with cooking spray. Spritz onion and red pepper with cooking spray., Grill vegetables, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the cheeses, garlic, salt and pepper; spread over bun bottoms. Top with vegetables. Replace bun tops.

QUICK AND EASY TOMATO AVOCADO MELT RECIPE BY TASTY

Steps:

• Slice avocado.
• Slice tomato.
• Split english muffin and place the halves face up on a baking sheet.
• Cover with avocado, tomato, and top with two slices of Mozzarella cheese. Season with cayenne pepper, to taste.
• Broil until cheese is melted and starts to brown. Season each melt with salt and pepper to taste.
• Enjoy!

GRILLED VEGETABLE PESTO SANDWICHES

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.

GYRO CHICKEN SALAD RECIPE BY TASTY

Steps:

• Make the chicken: Preheat the grill to 350°F (180°C).
• Season the chicken all over with olive oil and Grill Mates® Montreal Chicken Seasoning.
• Place the chicken on the grill and with the lid closed, cook the chicken for 6-8 minutes on each side, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the chicken from the grill and cut into bite-size pieces.
• Make the tzatziki dressing: In a small bowl, mix together the yogurt, olive oil, lemon zest and juice, garlic, cucumber, and salt until well combined.
• Assemble the salad: Swoop the tzatziki dressing across the bottom of a large bowl. Top with the romaine, tomatoes, cucumber, olives, red onion, chickpeas, feta, and chopped chicken. Drizzle the red wine vinegar, olive oil, and lemon juice all over the salad. Garnish with McCormick® Dried Oregano, McCormick® Crushed Red Pepper, and pita chips. Serve immediately.
• Enjoy!

GRILLED PEACH SUMMER SALAD RECIPE BY TASTY

Steps:

• Add the balsamic vinegar, olive oil, honey, salt, and pepper to a bowl and mix until well combined. Reserve half for salad dressing.
• Halve the peaches and remove the pit. Lightly brush the cut side with balsamic vinaigrette.
• Grill for 5 minutes over medium high heat, or until browned.
• On a cutting board, sprinkle the chicken with oil, salt, and pepper.
• Grill the chicken until browned on one side and flip. Brush with vinaigrette on cooked side and repeat once other side is browned.
• Prepare the peaches and chicken for the salad by slicing both.
• Add the grilled peaches and chicken to a bowl with the mixed greens, grape tomatoes, cucumber, red onion, and pecans, and drizzle with the remaining balsamic vinaigrette. Mix thoroughly.
• Enjoy!