Grilled Garden Vegetable Sandwiches

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READY IN: 40mins

Ingredients Nutrition

  • 4 slices red onions (1/4-inch thick)
  • 1 medium zucchini, cut lengthwise into 1/4 to 1/2 inch thick slices
  • 1 small red bell pepper, halved,seeded
  • 12 small eggplant, peeled,cut into 1/2 inch thick slices
  • 12 cup Italian salad dressing
  • 8 slices multi-grain bread or 8 slices sourdough bread, toasted if desired
  • 3 ounces shredded mozzarella cheese


  1. Heat grill.
  2. When ready to grill, place onion over medium gas grill or charcoal grill 4 to 6 inches from medium coals.
  3. Cook 3 minutes.
  4. Meanwhile, brush zucchini, bell pepper and eggplant with salad dressing.
  5. Brush onion on grill with salad dressing; turn onion.
  6. Place zucchini, bell pepper, and eggplant, dressing side down, on grill; cook 13 to 15 minutes or until vegetables are tender, brushing with salad dressing and turning once.
  7. Remove vegetables from grill.
  8. Cut zucchini and bell pepper into bite-sized pieces.
  9. Spread 1 side of each toasted bread slice with any remaining dressing.
  10. Sprinkle cheese evenly on 4 bread slices.
  11. Top evenly with warm vegetables.
  12. Cover with remaining bread slices, dressing side down.

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