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.


Grilled Vegetable Sandwiches

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Servings: 4
Prep Time: 20 mins
Total Time: 35 mins
Related Categories: Grilled Eggplant, Grilled Vegetables, Grilling Vegetables, Lunch Sandwiches, Peppers, Vegetarian Zucchini, Zucchini
 
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Ingredients
  • 1/2  cup
    Pace® Picante Sauce
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  • 1/4  cup
    red wine vinegar
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  • 1  tsp.
    dried oregano leaves, crushed
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  • 1/4  tsp.
    garlic powder or 1 clove garlic, minced
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  • 2 
    portobello mushrooms
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  • 1 
    small eggplant, sliced lengthwise 1/2-inch thick
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  • 2 
    small zucchin, sliced lengthwise
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  • 1 
    large green or red pepper, cut into halves
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  • 4 
    long Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds , split and toasted
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  • 1/2  cup
    shredded mozzarella cheese (about 2 ounces)
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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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