Ingredients
- 2 zucchini squash
- 2 yellow squash
- 1 bell pepper any color
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 ciabatta rolls
- 1 6.5- ounce container garlic-and-herb spreadable cheese like Alouette
- 4 slices of provolone cheese
- Italian seasoning or fresh basil optional
Servings: servings
Instructions
- Heat grill to 400.
- Slice the zucchini and squash vertically. Cut the bell pepper in half and remove seeds.
- Drizzle olive oil over the vegetables; liberally salt them and add a little pepper.
- Grill vegetables 3-4 minutes per side. Remove and set aside.
- Place rolls on the grill with the inside facing down; grill 1 minute.
- Remove and liberally add cheese spread on one side of the bread, dividing the container between the four rolls.
- Slice bell pepper.
- Divide bell pepper, zucchini and squash, between sandwiches, topping each with a slice of provolone.
- Close sandwiches and place back on the grill for 3-4 minutes, with the lid closed so the cheese melts and the sandwiches get toasty.
- If desired, sprinkle with Italian seasoning before serving or garnish with fresh basil. Serve immediately.
Recipe Credits:
Juliana Goodwin
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