Grilled Garden Delight Sandwich
Experience the vibrant flavors of California in this Grilled Garden Delight Sandwich. Featuring a medley of perfectly grilled vegetables, including tender carrots, sweet zucchini, and smoky portabellas, all enhanced with a balsamic-rosemary marinade. Each bite is not only satisfying but also layered with creamy garlic mayonnaise and melty provolone cheese, all nestled between crusty French bread. If you have leftover vegetables, toss them with pasta and a drizzle of olive oil for a deliciously quick meal! Perfect for lunch or as a tasty snack that brings the taste of summer grilling to your table all year round.
6
Servings
N/A
Calories
13
Ingredients
Ingredients
carrots
4 large (cut thin lengthwise)
yellow squash
2 medium (cut lengthwise)
zucchini
2 medium (cut lengthwise)
red bell peppers
2 medium (cut into 1-inch wide strips)
portabella mushrooms
6 (cut into 1/2-inch slices)
onion
1 medium (cut into 1/2-inch slices)
balsamic vinegar
1/2 cup
olive oil
1/2 cup
dried rosemary leaves
2 tablespoons (crushed)
garlic
2 cloves (pressed)
light mayonnaise
1 cup
French bread
1 loaf (cut in half crosswise then lengthwise)
provolone cheese
12 slices
Instructions
1
In a mixing bowl, combine balsamic vinegar, olive oil, and crushed rosemary. Set aside to allow the flavors to meld.
2
In another bowl, mix the pressed garlic with the light mayonnaise. Set aside.
3
Preheat the grill to medium-high heat. Prepare the vegetables by cutting them as indicated in the ingredients list.
4
Place the vegetables directly on the grill grates. Cook uncovered for 12-16 minutes, or until they become tender, turning occasionally and basting with the balsamic marinade during grilling for added flavor.
5
Once the vegetables are grilled to perfection, remove them from the grill and set aside.
6
Next, place the cut side of the French bread onto the grill and toast until golden and crispy, about 2-3 minutes.
7
Remove the bread from the grill and spread a generous layer of the garlic mayonnaise mixture on the inside of both halves.
8
Layer the sandwiches by placing slices of provolone cheese on the bottom half of the bread, followed by a generous portion of the grilled vegetables.
9
Top with the other half of the bread and gently press down.
10
Cut each sandwich into halves or quarters for serving, and enjoy the delicious combination of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Grilled Garden Delight Sandwich?
It is a California-inspired sandwich featuring grilled carrots, squash, zucchini, peppers, mushrooms, and onions with a balsamic-rosemary marinade and garlic mayonnaise on French bread.
What vegetables are needed for this recipe?
You will need 4 large carrots, 2 medium yellow squashes, 2 medium zucchinis, 2 medium red bell peppers, 6 portabella mushrooms, and 1 medium onion.
How do I prepare the balsamic marinade?
In a mixing bowl, combine 1/2 cup balsamic vinegar, 1/2 cup olive oil, and 2 tablespoons of crushed dried rosemary leaves.
How is the garlic mayonnaise made?
Mix 1 cup of light mayonnaise with 2 cloves of pressed garlic in a separate bowl.
What kind of bread is used for these sandwiches?
The recipe calls for 1 loaf of French bread, cut in half crosswise and then lengthwise.
How long should I grill the vegetables?
Grill the vegetables uncovered for 12 to 16 minutes or until tender, turning occasionally.
What is the recommended grill temperature?
The grill should be preheated to medium-high heat.
How should the carrots be prepared for grilling?
The 4 large carrots should be cut thin lengthwise to ensure they grill evenly.
How do I prepare the portabella mushrooms?
The 6 portabella mushrooms should be cut into 1/2-inch slices.
How long does it take to toast the French bread?
Place the cut side of the bread on the grill for about 2 to 3 minutes until it is golden and crispy.
Is this sandwich recipe vegetarian?
Yes, this is a vegetarian recipe featuring a variety of grilled vegetables and provolone cheese.
How many servings does this recipe provide?
This recipe is designed to make 6 servings.
What should I do with leftover grilled vegetables?
Leftover vegetables can be tossed with pasta and a drizzle of olive oil for a quick and easy second meal.
What type of cheese is used in this sandwich?
The recipe uses 12 slices of provolone cheese.
How do I cut the red bell peppers?
The red bell peppers should be cut into 1-inch wide strips.
Do I need to baste the vegetables while they are on the grill?
Yes, you should baste the vegetables with the balsamic-rosemary marinade during grilling for added flavor.
How should the yellow squash and zucchini be sliced?
Both the yellow squash and the zucchini should be cut lengthwise.
How many garlic cloves are required?
The recipe requires 2 cloves of garlic, which should be pressed.
What is the serving suggestion for the finished sandwich?
Cut each sandwich into halves or quarters before serving.
How do I layer the sandwich?
Spread garlic mayo on the bread, add slices of provolone cheese to the bottom half, then pile on the grilled vegetables and top with the other bread half.
Is the garlic mayo made with regular or light mayonnaise?
The recipe specifically calls for 1 cup of light mayonnaise.
Should the bread be pressed?
Yes, after assembling the sandwich, you should gently press down on the top half of the bread.
How thick should the onion slices be?
The onion should be cut into 1/2-inch slices.
What are the tags associated with this recipe?
Tags include sandwich, grilled vegetables, California, vegetarian, lunch, snacks, healthy, and easy recipe.
Can I make this recipe if I don't have an outdoor grill?
While it is designed for outdoor grilling, you can use an indoor grill or grill pan to achieve similar results.
What flavor does the rosemary add?
The rosemary provides a woodsy, aromatic flavor that complements the balsamic vinegar and grilled vegetables.
How many ingredients are in this recipe?
There are 13 ingredients listed in this recipe.
What makes this sandwich a 'Garden Delight'?
It earns its name from the heavy use of fresh garden vegetables like squash, zucchini, carrots, and peppers.
Is this recipe suitable for a quick lunch?
Yes, it is tagged for lunch and is an easy recipe to follow for a midday meal.
How should the rosemary be prepared?
The 2 tablespoons of dried rosemary leaves should be crushed to release their flavor.