Quick-Fix Veggie Melts

Makes 6
Prep 25 m
Grill 25 m




  1. 1 of 4 Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high, or see Stovetop and Oven Method, below. Lightly brush grill grid with vegetable oil.
  2. 2 of 4 In large bowl, gently toss together eggplant, squash, red onion, mushrooms, red pepper, oil, salt and pepper.
  3. 3 of 4 Grill eggplant, squash and onions, uncovered, for 3 to 4 minutes per side until fork-tender, turning a few times if necessary to avoid burning. Transfer to a large clean bowl; cover to keep warm.
  4. 4 of 4 Place whole mushrooms and red pepper in grilling basket. Grill until fork-tender, 6 to 8 minutes, turning a few times to avoid burning. Transfer to bowl with other vegetables.


  1. 1 of 4 In small bowl, whisk together vinegar, garlic, salt, pepper, mustard and brown sugar. Gradually drizzle in olive oil, whisking until thick and well blended. Add to vegetables; toss. Keep warm.
  2. 2 of 4 Toast bread 2 to 3 minutes per side. Rub with peeled garlic.
  3. 3 of 4 Divide the dressed vegetables among toasted bread slices. Top with the cheese.
  4. 4 of 4 Place open-faced sandwiches on grill over indirect heat. Heat through, about 5 minutes. Serve warm. Makes 6 servings.

Stovetop and Oven Method:

  1. 1 of 1 Heat oven to 350 degrees F. Heat stovetop grill pan over medium-high heat. Brush pan lightly with vegetable oil. In batches, grill vegetables and bread as directed above in steps 3, 4 and 6. Place completed sandwiches on baking sheet in warm oven to heat through, about 3 minutes.
Nutrition Information for Quick-Fix Veggie Melts
Servings Per Recipe: 6
Per Serving: 520 kcal cal., 47 g carb., 18 g pro., 44 mg chol., 30 g Fat, total, 9 g sat. fat, 7 g fiber, 890 mg sodium
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Printed from FamilyCircle.com 07/17/2019