Open-Faced Grilled Vegetable Sandwiches, from Deborah Dunham
This is my summertime fave: easy, delicious, and healthy!
Large loaf of round Italian or Asiago bread
4 slices of mozzarella cheese
Cut up the following vegetables into 1/4 inch wedges:
1-2 gold potato
1 sweet potato
2 yellow squash
2 yellow onions
2-3 portabella mushrooms
Place all vegetables in a large bowl and toss with olive oil, garlic powder, Lawry’s seasoned salt and pepper to taste. Spread vegetables on a large sheet of foil, single-layered. Cover loosely with foil and fold the edges tight. Place foil packet on low heat on the grill for 20 minutes or so until all vegetables are tender.
While vegetables are cooking, cut up a loaf of round Italian or Asiago bread into thick slices. Top each piece with a long slice of mozzarella cheese. When vegetables are done cooking, place each slice of bread on the grill until toasted and cheese is melted.
To serve, put one slice of cheese bread on each plate and top with a mixture of veggies.
Deborah Dunham is a Blisstree contributor, athlete, and yogi. She’s also a talented vegetarian grill-master.