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Print this Recipe    Grilled Vegetable

Grilled Vegetable Sandwiches

3 medium zucchini
1 medium-size yellow bell pepper
2 medium-size red bell peppers
1 large onion
1/3 cup balsamic vinaigrette
2 teaspoons molasses
1 (16-ounce) French bread loaf
3/4 cup (3 ounces) crumbled feta cheese
2 tablespoons mayonnaise
1/4 cup grated Parmesan cheese

Cut zucchini lengthwise into 1/4-inch-thick oblong slices. Cut each
bell pepper into 6 wedges, and cut onion into 1/2-inch-thick slices.
Combine vinaigrette and molasses in a large heavy-duty zip-top
plastic bag. Add vegetables; seal bag, and chill 2 hours, turning
bag occasionally. Remove vegetables from bag, reserving marinade;
place in a lightly greased grill basket. Cut bread loaf in half
horizontally, and brush cut sides with 3 tablespoons reserved
marinade. Grill vegetables, without grill lid, over medium-high
heat (3500 to 4000) 5 minutes, basting occasionally with remaining
marinade. Turn basket over, and grill, basting occasionally, 2
minutes. Place bread, cut sides down, on grill rack; grill 3 minutes
or until vegetables are tender and bread is toasted. Combine
crumbled feta cheese and mayonnaise; spread over cut sides of
toasted bread. Place grilled vegetables on bottom half of bread.
Sprinkle with Parmesan cheese, and top with remaining bread half.
Cut into 8 pieces. Makes 8 servings.

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