California Grilled Veggie Sandwich

California Grilled Veggie Sandwich

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1119 people made this

About this recipe: 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.

Heather Johnson

Serves: 4 

  • 3 tablespoons mayonnaise
  • 3 cloves garlic, crushed
  • 1 tablespoon (15ml) lemon juice
  • 1,1/2 tablespoons (23ml) olive oil
  • 1 cup sliced red capsicum
  • 1 small courgette, sliced
  • 1 red onion, peeled and sliced
  • 1 small yellow squash, sliced
  • 2, 10cmx15cm focaccia bread rolls, split horizontally
  • 1/2 cup crumbled feta cheese

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. In a bowl, mix the mayonnaise, garlic, and lemon juice. Set aside in the refrigerator.
  2. Preheat the barbecue grill for high heat.
  3. Brush vegetables with olive oil on each side. Brush grate with oil. Place capsicum and courgette closest to the middle of the grill, and set onion and squash slices around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The capsicum may take a bit longer. Remove from grill, and set aside.
  4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese.
  5. 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.
  6. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

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