Grilled Vegetable Sandwich | No Thanks to Cake
For those days when you want to make a simple vegetable sandwich and take it to the beach, try this recipe.
For the Grill
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 red onion, sliced
- grape tomatoes
- 1 zucchini, sliced
- 1 summer squash, sliced
- ¾ cup portabello mushrooms, sliced
- light vinaigrette or Jenny Craig Balsamic Dressing
- 1 handful fresh spinach
- English cucumber, thinly sliced
- 1 French baguette
Slice all of your grill veggies and place in a bowl. Toss with dressing – choose a quantity to your liking. Place in a grill basket.
Cook the veggies until they are deliciously browned and slightly charred.
Toast your baguette lightly, and slice it open to prepare your sandwich.
Drizzle the bread with your light vinaigrette before adding a layer of spinach and cucumbers. Top with grilled veggies. Add salt and pepper.