Grilled Veggie Sandwich

This grilled veggie sandwich is loaded with smoky zucchini and bell peppers, all melty with cheese between toasted bread. It's a quick lunch ready in 25 minutes.

Ingredients

• 8 slices bread (whole wheat or white)
• 2 medium zucchini
• 1 large red bell pepper
• 1 medium onion
• 1 medium tomato
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.25 teaspoon black pepper
• 0.5 teaspoon salt
• 100 grams mozzarella cheese, shredded
• 4 tablespoons butter, softened

Instructions

1. Wash and prepare the vegetables. Cut 2 medium zucchini into thin rounds, 1 large red bell pepper into thin strips, 1 medium onion into thin slices, and 1 medium tomato into thin slices.
2. Heat 2 tablespoons olive oil in a large pan over medium-high heat. Add the sliced zucchini, red bell pepper, and onion to the pan.
3. Season the vegetables with 1 teaspoon dried oregano, 0.5 teaspoon garlic powder, 0.25 teaspoon black pepper, and 0.5 teaspoon salt. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly caramelized. Remove from heat.
4. Lay out 8 slices of bread. Evenly spread 1 tablespoon softened butter on one side of each slice.
5. On the unbuttered side of 4 slices of bread, layer a portion of the cooked vegetables. Add a few slices of tomato on top of the vegetables. Sprinkle 100 grams shredded mozzarella cheese evenly over the vegetables and tomato.
6. Cap each sandwich with another slice of bread, buttered side facing outward.
7. Heat a griddle or large pan over medium heat. Place the sandwiches on the griddle, buttered side down. Cook for 3-4 minutes per side, or until the bread is golden brown and crispy and the cheese is melted and gooey.
8. Remove the grilled sandwiches from the griddle, cut in half, and serve immediately.

View the interactive Grilled Veggie Sandwich recipe