Grilled Veggie Sliders
Ingredients
- 4 plum tomatoes, sliced
- 2 small zucchini, sliced (about 2 cups) ⓘ
- 1 medium green pepper or red pepper, coarsely chopped (about 1 1/2 cups) ⓘ
- 1 medium onion, coarsely chopped (about 1 cup) ⓘ
- 1/4 cup reduced fat balsamic vinaigrette salad dressing or Italian salad dressing ⓘ
- 1/2 cup shredded 2% milk mozzarella cheese ⓘ
- 1 package (15 ounces) Pepperidge Farm(R) Sliders Mini Wheat Sandwich Rolls ⓘ
Instructions
- 1. Place the tomatoes, zucchini, pepper and onion into a large bowl. Add half the dressing and toss to coat.
- 2. Lightly oil a grilling platter or vegetable basket. Place the vegetables onto the platter.
- 3. Grill the vegetables for 15 minutes or until tender, turning them over once halfway through the grilling time. Remove the vegetables to a large bowl. Add the remaining dressing and toss to coat. Stir in the cheese.
- 4. Split the rolls and grill until toasted. Divide the vegetable mixture among the rolls.
- Recipe Note: We recommend a grilling platter or vegetable basket for this recipe because its smaller openings keep the vegetables from falling through.
- Alternate Preparation: You can also use a grill pan for this recipe. Lightly oil a grill pan and heat over medium heat. Add the vegetables in batches and grill until tender, turning them over once halfway through the grilling time.
Nutrition & Diet Analysis (per serving)
218
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).