Grilled Vegetable Sandwiches
Recipe from
Pace Salsa & Picante
Imagine this...a mix of Mediterranean vegetables like eggplant, zucchini and peppers lightly grilled, topped with cheese and served on soft hoagie rolls. No need to imagine, these sandwiches are easy to make and absolutely delicious.
Servings:
4
Prep Time:
20 mins
Total Time:
35 mins
Ingredients
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1/2 cupPace® Picante Saucesee savings
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1/4 cupred wine vinegarsee savings
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1 tsp.dried oregano leaves, crushedsee savings
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1/4 tsp.garlic powder or 1 clove garlic, mincedsee savings
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2portobello mushroomssee savings
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1small eggplant, sliced lengthwise 1/2-inch thicksee savings
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2small zucchin, sliced lengthwisesee savings
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1large green or red pepper, cut into halvessee savings
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4long Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds , split and toastedsee savings
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1/2 cupshredded mozzarella cheese (about 2 ounces)see savings
Directions
1.
Stir the picante sauce, vinegar, oregano and garlic in a small bowl.
2.
Lightly oil the grill rack or a grill pan and heat it to medium. Grill the mushrooms, eggplant, zucchini and pepper for 15 minutes or they're until tender, turning halfway through grilling and brushing often with the picante sauce mixture. Slice the mushrooms and the pepper.
3.
Serve the vegetables in rolls and top with the cheese. Serve with additional picante sauce.
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