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.

Anonymous

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

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  • Preheat the grill for high heat.

  • Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

  • Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. 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. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Nutrition Facts

393 calories; protein 9.2g 18% DV; carbohydrates 36.5g 12% DV; fat 23.8g 37% DV; cholesterol 21.9mg 7% DV; sodium 623.4mg 25% DV. Full Nutrition

Reviews (854)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/29/2007
Trust me, you will not miss the meat in this sandwich! I also broiled my veggies because of the snow outside on top of the grill. The only veggie I added was green pepper only because I had one. I will use a large red onion next time because we love the carmelized flavor of the onion under the broiler. I also sprayed my veggies with balsamic vinegar for some extra "zip". Served the veggies on hearty multi-grain rolls from Whole Foods - - use the best bread possible because it truly will make or break the sandwich. Excellent recipe, Heather!! Read More
(358)

Most helpful critical review

Rating: 3 stars
01/29/2014
It was okay but there was a bit too much garlic. I recommend only using 1.5 - 2 cloves. Read More
(8)
1240 Ratings
  • 5 star values: 1063
  • 4 star values: 140
  • 3 star values: 28
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
01/29/2007
Trust me, you will not miss the meat in this sandwich! I also broiled my veggies because of the snow outside on top of the grill. The only veggie I added was green pepper only because I had one. I will use a large red onion next time because we love the carmelized flavor of the onion under the broiler. I also sprayed my veggies with balsamic vinegar for some extra "zip". Served the veggies on hearty multi-grain rolls from Whole Foods - - use the best bread possible because it truly will make or break the sandwich. Excellent recipe, Heather!! Read More
(358)
Rating: 5 stars
06/12/2007
This was quite possibly the best sandwich I've ever had (my hubby said the same thing). We put it in italian-seasoned focaccia and after the veggies were done (we grilled them on a gas grill), we assembled the sandwich and wrapped in foil and put in a 350F oven for 20 minutes. Incredible. I want another one already. For us, this made 2 very large sandwiches. UPDATE: we've made these about once every other week and we still haven't gotten sick of them. Make sure and make the sauce about ahead of time and let it sit for about an hour in the fridge to mix the flavors well. Read More
(319)
Rating: 5 stars
01/25/2004
It was a little confusing about how to slice the foccacia bread and why the recipe serves 4 when the instructions seem only to make 2 sandwiches. But nonetheless, I winged it and like the other reviewers said, it was terrific. My vegetarian friend I made it for really liked it. Next time I'll cook the vegies in foil wrap to save on turning and watching so much. Will also add portabello mushrooms. Read More
(208)
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Rating: 5 stars
08/08/2003
This was absolutely delicious!! One serving filled me up. We grilled the veggies on a tin foil platter sprayed with olive oil and it worked great. We grilled them for 7 minutes a side also to make sure the onions were soft and a bit carmelized. (We don't like them raw.) Try it!! Read More
(116)
Rating: 5 stars
01/25/2004
Just made this for a few neighbors with some slight changes and everyone was asking me to make it again for them and they would buy the ingredients! I added portabella mushrooms and eggplant. Marinated the veggies and did as others suggested roasting them on foil. Added pesto and sun dried tomatoes to the aoli sauce. Great!!! Read More
(112)
Rating: 5 stars
08/08/2003
This was FABULOUS!!!!! Only thing different I did was add portabello mushrooms and I marinated all veggies in a balsamic vinaigrette before grilling....YUM!!!!! I also used a big loaf of bread and cut it horizontally and made it like a big sub that I then cut into pieces!!!! EASY and GREAT!!!!Thanks Heather for a GREAT recipe!!!! Read More
(82)
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Rating: 5 stars
07/28/2011
Wow, now this is veggie heaven! What a fabulous sandwich that's not only bursting with vibrant colors but it's also bursting with a lot of flavor! Grilling the veggies really gives it a nice smoky quality that tastes great. I added a bit of garlic, rosemary, thyme, fresh lemon juice, kosher salt, and cracked black pepper to the olive oil to baste the veggies while grilling. I also grilled some thick sliced tomato along with the other veggies and opted for some mild cheddar cheese vs. feta. This was great on focaccia and I'd love to experiment with other types of bread - this recipe is a definite keeper! Read More
(72)
Rating: 5 stars
10/15/2006
This was really good. I had some doubts even after reading all of the other positive reviews because I didn't know how well my meat-eating preponderantly male family would take to an all-veggie sandwich. They loved it - and so did I. I only had minced garlic so I roasted some of that in a glass dish in my toaster oven for the aioli. I used sliced red and green bell peppers zucchini fresh sliced mushroom tomatoes and carmelized onions for my vegetables. I didn't have rosemary so I just used dried basil and parsley instead. I used Monterey Jack cheese and used English muffins as my base - yum! I'll definitely definitely be making these again. Thank you for the recipe! Read More
(58)
Rating: 5 stars
01/25/2004
This was great! I have never made anything like this before but my mother was coming over for dinner and is a mostly vegetarian. I found this and will make it again and again. I was a bit confused about the slicing part but I winged it and sliced it sideways then layered the sandwich and cut it in wedges. It was perfect. I didn't use all of the dressing just enough to moisten the bread. It was easy and tasty. I served some fruit on the side and had a wonderful summer dinner. Thanks for sharing Heather! Read More
(57)
Rating: 3 stars
01/29/2014
It was okay but there was a bit too much garlic. I recommend only using 1.5 - 2 cloves. Read More
(8)