- bell pepper (I used mini peppers)
- 1 zucchini
- 1 yellow squash
- 1/3 onion
- sliced mozzarella or provolone
- gooooood bread (I used asiago focaccia) the "bread & the spread" make the dish.
- sliced avocado
- baby spinach
for the spread I made a kind of aoli-ish type thing:
1/4 cup low fat mayo
1 tablespoon lemon juice
3 cloves garlic (I use the garlic press and smash the crud out of them)
1/2 tsp. Dijon mustard
I also used store bought pesto. Because I'm lazy.
Aaand here we go.....
So we'll start by slicing your zucchini and squash into 1/2 -3/4 inch slices. I say the bigger (surface area- not thickness) the slice the better! I'd recommend the slices like the yellow squash below...makes for less "stuff " to fall out of the sammy when you're trying to eat it a few steps from now! Place them in a Ziploc with 3-4 tablespoons of balsamic vinaigrette dressing, give it a shake and let 'em marinate while you do the rest of the prep. Which is only like 5-10 min. but that's all it takes!)
Slice the peppers and onions (I did mini peppers in half lengthwise and onions in rings) and toss the onions in a small pan to saute with a tablespoon of olive oil and set aside.
We are currently grill-less but we have the handy dandy indoor grill/griddle. So this is when I turn that puppy on medium and brush it lightly with oil to prevent sticking.
I go ahead and toss the peppers on because they need a 3-4 minute head start. Then add the zucchini and squash and cook 3 min on each side.
While the veggies are grillin' put your spread (or in this case- spreads) on the bread add the cheese and place on the grill to warm the bread and melt the cheese. Once melted, remove from grill and build away! Throw on some baby spinach, avocado and layer on all those grilled veggies- onions, zucchini, squash and peppers. Pop the top on and enjoy!!
|asiago cheese focaccia...deeeeeelish!|
You can easily add and remove to your liking- eggplant, mushrooms, even asparagus would make good veggie toppings and sun dried tomato spread, hummus or an olive tapenade would be yummy options too!