GRILLED ZUCCHINI & FETA VEGGIE BURGER SANDWICHES
Give your veggie burger sandwich a Mediterranean twist with grilled zucchini, fresh tomatoes and a sprinkling of crumbled feta cheese.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Grill burgers, onions, peppers and zucchini 4 to 5 min. on each side or until burgers are heated through and vegetables are tender.
- Spread cut sides of rolls with dressing.
- Fill with burgers, grilled vegetables, tomatoes and cheese.
Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 24 g
GRILLED TOMATO AND FETA SANDWICH
With perfectly toasted, crisp bread, a slightly warm feta filling, and slices of juicy ripe tomato, this might be the best tomato sandwich I've ever had! The combo of briny feta and sweet tomatoes is amazing. Serve with chips and a cold glass of Pinot Grigio.
Provided by NicoleMcmom
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
- Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
- Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.
Nutrition Facts : Calories 444.9 calories, Carbohydrate 34.3 g, Cholesterol 38.6 mg, Fat 29.6 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 8.8 g, Sodium 1066.9 mg, Sugar 5.4 g
GRILLED HALLOUMI AND MINTED ZUCCHINI SANDWICHES
Halloumi, a Greek cheese, has a squeaky texture and high melting point and maintains its bounce even if you grill it or sauté it to a golden crust - which is exactly what you'll do for this riff on a simple cheese sandwich. Fresh baguette, grilled zucchini and onion, the soft-crisp cheese? It is a sandwich rich and savory enough for dinner.
Provided by Sara Dickerman
Categories easy, lunch, main course
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high and clean and oil the grate. (Or preheat a grill pan over medium-high heat.)
- Marinate the zucchini in 1 tablespoon of the olive oil, the lemon juice and 1/2 teaspoon salt. Set aside for at least 30 minutes. In a separate dish, brush the sliced halloumi with 1 teaspoon of the olive oil. Peel the onion and cut it into 1/2-inch wedges through the core to hold each wedge together. Marinate the onion in 1 teaspoon olive oil and the remaining 1/2 teaspoon salt.
- Grill the zucchini until it has dark grill marks and is tender. Toss immediately in a bowl with the garlic and mint; then set aside. Grill the onion wedges, turning once, until they are slightly charred on the edges and a bit softened but not totally limp. Grill the halloumi until softened and marked by the grill.
- Slice the baguette lengthwise, leaving one side slightly attached. Brush with the remaining teaspoon of the olive oil. Cut crosswise into four even segments. Distribute the zucchini, halloumi and onions evenly among the sandwiches.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 21 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 10 grams, Sodium 981 milligrams, Sugar 9 grams, TransFat 0 grams
GRILLED VEGETABLE PESTO SANDWICHES
Grilling isn't just the pastime of meat eaters! Ask my vegetarian family members who love these wholesome sammies slathered with prepared pesto and stacked with char-kissed summer produce. -Tanya Mehta, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings
Number Of Ingredients 16
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.
Nutrition Facts : Calories 748 calories, Fat 37g fat (15g saturated fat), Cholesterol 58mg cholesterol, Sodium 1476mg sodium, Carbohydrate 91g carbohydrate (15g sugars, Fiber 9g fiber), Protein 23g protein.
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