Description
This Grilled Squash, Red Pepper, and Feta Sandwich recipe offers a flavorful combination of charred vegetables, creamy feta cheese, and a zesty garlic-lemon mayo, all served on toasted focaccia bread. Perfect for a light lunch or quick dinner, this sandwich is easy to prepare and showcases the natural sweetness of grilled summer vegetables.
Ingredients
Scale
Mayonnaise Mixture
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
Vegetables
- 1 cup red bell peppers, sliced
- 1 small zucchini, sliced
- 1 red onion, sliced
- 1 small yellow squash, sliced
Other Ingredients
- 1/8 cup olive oil (plus more for brushing grill or foil)
- 2 slices focaccia bread (4×6 inch pieces, split horizontally)
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste (optional)
Instructions
- Prepare the Mayonnaise Mixture: In a bowl, combine the mayonnaise, minced garlic, and lemon juice. Mix well and set aside in the refrigerator to chill and allow flavors to meld.
- Preheat the Grill: Preheat your grill to high heat to ensure the vegetables and bread cook evenly and get nice grill marks.
- Prepare the Bread: Spread some of the chilled mayonnaise mixture on the cut sides of the focaccia bread slices. Then sprinkle each bread slice evenly with crumbled feta cheese.
- Prepare and Grill the Vegetables: Brush all sliced vegetables with olive oil on both sides. Optionally, season with salt and pepper to taste. Place a large sheet of tin foil on the grill and brush it with olive oil to prevent sticking, or alternatively brush the grill grates directly. Arrange the red bell peppers and zucchini closest to the center of the grill where heat is strongest. Surround with onion and yellow squash slices. Place the prepared bread, cheese side up, on the grill’s upper rack if available. Grill vegetables for about 2-3 minutes on the first side; the bread should also grill simultaneously for 2-3 minutes until the cheese starts melting. Monitor the bread closely to prevent burning.
- Flip and Continue Grilling: Flip the vegetables to the other side and grill for an additional 3 minutes. Note that the bell peppers may need a bit longer to soften. Once the vegetables are tender and slightly charred, remove them from the grill. Remove the bread as soon as the cheese melts to avoid burning.
- Assemble the Sandwich: Layer the grilled vegetables on top of the cheese-covered bread slices. Serve open-faced or place the other half of the focaccia slice on top to make a sandwich. Enjoy immediately for the best texture and flavor.
Notes
- Use fresh summer vegetables for the best flavor and texture.
- Adjust the amount of garlic in the mayonnaise mixture to your taste preference.
- If you don’t have a grill, you can use a grill pan on the stovetop or broil the vegetables in the oven.
- Toast the bread lightly before adding the mayonnaise and cheese for extra crunch.
- Feel free to add fresh herbs like basil or oregano for added flavor.
