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Grilled Vegetable Sandwiches


  • 3 medium zucchini
  • 1 medium-size yellow bell pepper
  • 2 medium-size red bell peppers
  • 1 large onion
  • 1/3 cup balsamic vinaigrette
  • 2 teaspoons molasses
  • 1 (16-ounce) French bread loaf
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 2 tablespoons mayonnaise
  • 1/4 cup grated Parmesan cheese


Cut zucchini lengthwise into 1/4-inch-thick oblong slices. Cut each bell pepper into 6 wedges, and cut onion into 1/2-inch-thick slices. Combine vinaigrette and molasses in a large heavy-duty zip-top plastic bag. Add vegetables; seal bag, and chill 2 hours, turning bag occasionally. Remove vegetables from bag, reserving marinade; place in a lightly greased grill basket. Cut bread loaf in half horizontally, and brush cut sides with 3 tablespoons reserved marinade. Grill vegetables, without grill lid, over medium-high heat (3500 to 4000) 5 minutes, basting occasionally with remaining marinade. Turn basket over, and grill, basting occasionally, 2 minutes. Place bread, cut sides down, on grill rack; grill 3 minutes or until vegetables are tender and bread is toasted. Combine crumbled feta cheese and mayonnaise; spread over cut sides of toasted bread. Place grilled vegetables on bottom half of bread. Sprinkle with Parmesan cheese, and top with remaining bread half. Cut into 8 pieces. Makes 8 servings.

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