Grilled Vegetable Sandwich with Tapenade
Instead of mayonnaise, use green olives tapenade to spread the sandwich, which gives the sandwich tangy flavor. Grilling adds the nice smokiness into the these juicy and tender summer vegetables. Delicious and light summer sandwiches.
Yield
4 servingsPrep
10 minCook
18 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | each |
sweet red bell peppers
sliced |
|
| 1 | small |
zucchini
sliced |
|
| 1 | each |
red onion
sliced |
|
| 1 | each |
yellow summer squash
small, sliced |
|
| 2 | each |
focaccia
bread pieces, split horizontally, 4 or 6 inch |
* |
| ½ | cup |
feta cheese
crumbled |
|
| Green olives tapenade | |||
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | clove |
garlic
|
|
| 1 | teaspoon |
lemon zest
freshly grated, optional |
|
| ½ | tablespoon |
lemon juice
or more to taste |
|
| 1 | tablespoon |
basil
fresh leaves or 1 teaspoon dried, optional |
|
| ½ | tablespoon |
capers
|
|
| 4 | ounces |
green olives
|
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | each |
sweet red bell peppers
sliced |
|
| 1 | small |
zucchini
sliced |
|
| 1 | each |
red onion
sliced |
|
| 1 | each |
yellow summer squash
small, sliced |
|
| 2 | each |
focaccia
bread pieces, split horizontally, 4 or 6 inch |
* |
| 118 | ml |
feta cheese
crumbled |
|
| Green olives tapenade: | |||
| 15 | ml |
olive oil, extra-virgin
|
|
| 1 | clove |
garlic
|
|
| 5 | ml |
lemon zest
freshly grated, optional |
|
| 7.5 | ml |
lemon juice
or more to taste |
|
| 15 | ml |
basil
fresh leaves or 1 teaspoon dried, optional |
|
| 7.5 | ml |
capers
|
|
| 115.6 | ml/g |
green olives
|
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
To make the tapenade:
Add the tomatoes, oil and remaining ingredients in a food processor.
Process until coarsely pureed.
Place into a bowl, serve or refrigerate until ready to use.
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 tapenade 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.
