Description
I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques…however, either works fine.
Ingredients
- ¼ cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- ⅛ cup olive oil
- 1 cup sliced red bell peppers
- 1 small zucchini, sliced
- 1 red onion, sliced
- 1 small yellow squash, sliced
- 2 (4-x6-inch) focaccia bread pieces, split horizontally
- ½ cup crumbled feta cheese
Instructions
- In a bowl
- mix the mayonnaise
- minced garlic
- and lemon juice. Set aside in the refrigerator.
- Preheat the grill for high heat.
- Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill
- and set onion and squash pieces around them. Cook for about 3 minutes
- turn
- and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill
- and set aside.
- Spread some of the mayonnaise mixture on the cut sides of the bread
- and sprinkle each one with feta cheese. Place on the grill cheese side up
- and cover with lid for 2 to 3 minutes. This will warm the bread
- and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill
- and layer with the vegetables. Enjoy as open faced grilled sandwiches.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 4