Grilled Vegetable Sandwiches with Creamy Herb Spread

Grilled Vegetable Sandwiches with Creamy Herb Spread
Makes 4
Prep 15 m
Grill 11 m

Ingredients

Directions

  1. 1 of 2 Heat grill to medium-high. Cut zucchini lengthwise into 1/3-inch-thick slabs. Core and cut red pepper into 8 slices. Cut onion into 1/3-inch-thick slices. Toss zucchini and pepper with 1 tbsp vinegar, 1 tsp oil, 1/8 tsp salt and the black pepper. Brush onion with 2 tsp oil.
  2. 2 of 2 Grill veggies on both sides until tender, 7 to 11 minutes. Brush bread with 1 tbsp oil. Grill until lightly toasted. Spread Boursin over 4 slices of bread. Layer veggies on top. Toss arugula with 1 tbsp vinegar, 1 tsp oil and a pinch of salt and place over veggies. Cover sandwiches and cut each in half.
Nutrition Information for Grilled Vegetable Sandwiches with Creamy Herb Spread
Servings Per Recipe: 4
Per Serving: 21 g Fat, total, 387 kcal cal., 42 g carb., 6 g sat. fat, 6 g sugar, 4 g fiber, 471 mg sodium, 7 g pro.