This dish was created by myself to amuse guests. I love to BBQ and am a semi-vegetarian, so I’m always coming up with new ideas. When I initially served it, my meat-loving friends praised it to the skies! Gas barbecues don’t bother me as much as mesquite coals, but either one is good.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- ⅛ cup olive oil
- 1 cup sliced red bell peppers
- 1 small zucchini, sliced
- 1 red onion, sliced
- 1 small yellow squash, sliced
- 2 (4-x6-inch) focaccia bread pieces, split horizontally
- ½ cup crumbled feta cheese
Instructions
- In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
- 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
| Calories | 393 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 6 g |
| Sodium | 623 mg |
| Sugars | 5 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing! This has become an easy and delicious staple. I add balsamic to the olive oil as suggested by others. Roasting in the oven works just as well as grilling (better even, I think it’s faster). Worth it to take the care to cut the veggies into even chunks to avoid burned edges. Sauce is awesome, I’ve started using it in bagel sandwiches too. I’ve learned focaccia molds fast, but I just used my first frozen and microwave thawed piece and it still tasted great.
Fantastic! Hubby and son both loved it. So did I, so this recipe is a keeper for us. First of all: I have a large square grill pan for the stovetop, which I used for this recipe. One pan to do the whole thing. I followed the recipe but for the focaccia, I purchased individual buns (triangle-shaped). I sliced them in half to make sandwiches. I followed the instructions in the recipe about putting the bread on the grill (or in the pan, in my case) with the sauce and the feta, except that I did that with each bottom slice, then just placed the top halves on top. I covered that loosely and watched it so as not to overheat, then everything came out nice and warm. Then, after adding the veggies, everyone got a sandwich, a very filling one!
This sandwich is delicious! My husband said this recipe is a keeper.
This recipe is delicious. Very easy to make and healthy. The combination of all these ingredients with the mayo spread makes it very tasty. I loved it.
Amazing. We’re trying to get more veggies in our diet. This is a delicious way to do it. Skipped the bread and roasted the veggies in oven instead of grilling. Put the cooked veggies in a bowl and topped with feta and the delicious lemon garlic Mayo. WOW! Hubby said “keep this recipe!”
This was a fantastic sandwich. Instead of the garlic I added some pesto paste for added flavor to the mayo and lemon juice. I also put the ciabatta roll on the grill with some shredded mozzarella to let it get warm before topping with vegetables. Excellent !! Will absolutely make this again!
Pleasantly surprised at how good it turned out. Made sourdough focaccia To go with grilled vegetables. Will definitely make it again.
Very good. I roasted the veggies vs. grilling and sandwich was delicious.
I loved this! A great way to eat a bunch of veggies! I used a rosemary bread loaf as I couldn’t find foccacia. Also used some goat cheese when I used up all the feta (it was amazing!) Since I didn’t have the mayo on hand, I used a spinach dip I had in the fridge for the base- it was great!
Loved it!! used the veggies that I had on hand, broiled in the oven , used a whole wheat wrap so it was more like a quesadilla w feta, mozzarella & a bit of gruyere/cheddar cheese. The garlic mayo & balsamic gave it lots of flavor. Will definitely make again.
this was delicious, just starting to eat more plant based meals, and oh man so good. only issue I had was a sliced the veggies too thin.
Deeeelicious! My entire family loved it even though they are meat-eaters. It was a welcome change from our usual meals. The vegan mayonnaise that I used was so yummy and the grilled veggies were just right. The only thing I added was to sprinkle salt and pepper on each side of the vegetables as they grilled.
Marinated veggies (red pepper, onion, asparagus, mushrooms & whole garlic) in balsamic vinegar & olive oil then roasted in oven. The aioli added a perfect balance with the cheese on the freshly baked olive/rosemary focaccia.
It was great. I made on our traeger so had more smoky flavor. Made mushrooms taste like bacon (in my opinion). We did not add cheese only used parsley, thyme, oregano, s p , olive oil
I couldn’t find the bread it suggested, so I used ciabatta, i loved the mayo feta toasted.
I am not usually an all veggie eater, but decided to try this due to many positive reviews. It is indeed delicious regardless of the flavor of focaccia you use. I did use tin foil as others suggested and found that very easy. Kept rest of recipe as written. Will definitely have again. It has a slight tang from sauce and feta that was very good
Simple and very yummy. It pleased even my finicky eaters. I roasted the veggies on my George Foreman Grill and it worked perfectly so we will enjoy this recipe all winter long too
One of my favorite sandwiches, vegetarian or not! I would happily eat two in one sitting every time. I’ve made this loads of times, and the only consistent change I make is adding sliced tomato at the end.
Amazing! I am craving these all the time now. We actually prefer these with french bread and mushrooms. We are vegan so we just leave the feta out. YUM!
I roasted the veggies in the oven under the broiler, and used tandoori naan instead of focaccia since the store didn’t have any. I assembled the sandwiches and toasted them in a skillet with a little bit of non-stick spray. Yummy!
This is unbelievably delicious. Even my meat-loving husband raves about this dish to other people. He says he never would’ve thought he’d love a veggie sandwich, but he loves this one. I made it exactly as the recipe said, except I broiled my veggies in the oven rather than using a grill.