Grilled Vegetable Sandwiches – a delicious recipe with zucchini, purple onion, red bell peppers, KIKKOMAN, lemon juice, honey. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut zucchini diagonally into 1/2-inch-thick slices; cut onion into 1/4-inch-thick slices. Cut bell peppers into 1-inch-wide strips.
2
Stir together soy sauce and next 3 ingredients in a large bowl; add vegetables, tossing gently to coat. Let mixture stand at room temperature 1 hour, stirring occasionally.
3
Coat food rack with cooking spray; place on grill over medium-high heat (350u00b0 to 400u00b0). Arrange marinated vegetables on rack, and grill, without grill lid, 6 to 8 minutes on each side.
4
Trim 1/2 inch from each end of focaccia, and cut bread into 4 equal squares. Slice each square horizontally in half. Toast bread on grill, if desired. Spread cut sides evenly with Herbed Goat Cheese; place grilled vegetables evenly on bottom halves of bread, and then top with remaining bread. Serve sandwiches immediately.
58
kcal
Calories
12
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 zucchini, 1 medium-size purple onion, 2 red bell peppers, 1/4 cup KIKKOMAN Soy Sauce, and more.
Yes, Grilled Vegetable Sandwiches falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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