Grilled Vegetable Sandwich

Name: Grilled Vegetable Sandwich
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 cup Marzetti® Ranch Veggie Dip; Extra virgin olive oil, for brushing vegetables and bread; 2 red or yellow bell peppers, stems and seeds removed and cut into 2-inch strips; 2 large portobello mushrooms; 1 medium zucchini, cut horizontally into 4 or 5 pieces; 1 medium red onion, cut into 1/2-inch slices; Sea Salt and freshly cracked pepper, to taste; 2 leaves romaine lettuce; 2 pieces Focaccia, split or 4 slices of favorite bread

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Marzetti® Ranch Veggie Dip spread over slices of Focaccia bread and stacked high with grilled peppers, mushrooms, zucchini, onions and lettuce.

READY In

40 Minutes

PREP TIME

20 Minutes

COOK TIME

20 Minutes

SERVES

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Ingredients

1 cup Marzetti® Ranch Veggie Dip

Extra virgin olive oil, for brushing vegetables and bread

2 red or yellow bell peppers, stems and seeds removed and cut into 2-inch strips

2 large portobello mushrooms

1 medium zucchini, cut horizontally into 4 or 5 pieces

1 medium red onion, cut into 1/2-inch slices

Sea Salt and freshly cracked pepper, to taste

2 leaves romaine lettuce

2 pieces Focaccia, split or 4 slices of favorite bread

Directions

Prepare grill to medium-hot temperature. Before grilling vegetables, oil grates of grill rack. Place all prepared vegetables on a tray and brush both sides of each piece with olive oil and sprinkle with salt and pepper. Grill vegetables about 2 to 3 minutes per side or until tender. Transfer to a platter. Brush cut surface of each piece of bread with olive oil and toast lightly on grill.

To assemble sandwiches, spread toasted surfaces of bread with 2 tablespoons Marzetti® Ranch Veggie Dip. Slice mushrooms into three slices and arrange vegetables on bottom halves of bread. Top with a piece of lettuce. Cover with remaining pieces of bread. Gently press sandwiches together. Serve.