Grilled Vegetable Sandwiches
These grilled veggie sandwiches are great to make anytime, but especially in the summer time, when you can find so many of these veggies at your farmers market.
Ingredients
1 cup Pace® Picante Sauce
0.25 cup red wine vinegar
2 teaspoons dried oregano leaves, crushed
2 cloves garlic, minced
2 portobello mushroom
1 small eggplant, sliced lengthwise 1/2-inch thick
2 small zucchini, sliced lengthwise
1 large green pepper or red bell pepper, cut in half and seeded
4 Pepperidge Farm® Soft White Hoagie Rolls with Sesame Seeds, toasted
0.5 cup shredded mozzarella cheese(about 2 ounces)
0.25 cup red wine vinegar
2 teaspoons dried oregano leaves, crushed
2 cloves garlic, minced
2 portobello mushroom
1 small eggplant, sliced lengthwise 1/2-inch thick
2 small zucchini, sliced lengthwise
1 large green pepper or red bell pepper, cut in half and seeded
4 Pepperidge Farm® Soft White Hoagie Rolls with Sesame Seeds, toasted
0.5 cup shredded mozzarella cheese(about 2 ounces)
Instructions
Stir the picante sauce, vinegar, oregano and garlic in a small bowl.
Lightly oil the grill rack or a grill pan and heat to medium. Grill the mushrooms, eggplant, zucchini and pepper for 15 minutes or until tender, turning halfway through grilling and brushing often with the picante sauce mixture. Slice the mushrooms and the pepper.
Serve the vegetables in rolls and top with the cheese. Serve with additional picante sauce.
Lightly oil the grill rack or a grill pan and heat to medium. Grill the mushrooms, eggplant, zucchini and pepper for 15 minutes or until tender, turning halfway through grilling and brushing often with the picante sauce mixture. Slice the mushrooms and the pepper.
Serve the vegetables in rolls and top with the cheese. Serve with additional picante sauce.
Grilled Vegetable Sandwiches
These grilled veggie sandwiches are great to make anytime, but especially in the summer time, when you can find so many of these veggies at your farmers market.
Directions
Print
Stir the picante sauce, vinegar, oregano and garlic in a small bowl.Lightly oil the grill rack or a grill pan and heat to medium. Grill the mushrooms, eggplant, zucchini and pepper for 15 minutes or until tender, turning halfway through grilling and brushing often with the picante sauce mixture. Slice the mushrooms and the pepper.Serve the vegetables in rolls and top with the cheese. Serve with additional picante sauce.
Ingredients
1 cup Pace® Picante Sauce0.25 cup red wine vinegar2 teaspoons dried oregano leaves, crushed2 cloves garlic, minced2 portobello mushroom1 small eggplant, sliced lengthwise 1/2-inch thick2 small zucchini, sliced lengthwise1 large green pepper or red bell pepper, cut in half and seeded4 Pepperidge Farm® Soft White Hoagie Rolls with Sesame Seeds, toasted0.5 cup shredded mozzarella cheese(about 2 ounces)
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