California Grilled Veggie Sandwich

Grilled Veggie Sandwich


  • 1/4 cup mayonnaise

  • 3 cloves garlic, minced

  • 1 tablespoon lemon juice

  • 1/8 cup olive oil

  • 1 cup sliced red bell peppers

  • 1 small zucchini, sliced

  • 1 red onion, sliced

  • 1 small yellow squash, sliced

  • 2 (4-x6-inch) focaccia bread pieces, split horizontally

  • 1/2 cup crumbled feta cheese


  1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

  2. Preheat the grill for high heat.

  3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

  4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Egg Salad

Egg Salad

You can customize it by adding in chopped onion, tomatoes, relish, or whatever you like.


  • 6 large eggs

  • 1/4 cup mayonnaise

  • 1 tablespoon mustard

  • Salt and pepper


  1. Place eggs in a pot and add enough water to cover eggs by at least one inch.

  2. Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.

  3. Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.

  4. Peel the cooled eggs and dice or mash them.

  5. Mix together mayonnaise and mustard; combine with eggs.

  6. Add salt and pepper to taste.

  7. Refrigerate for at least an hour to allow the flavors to combine.

Eggplant Mixed Grill

Eggplant Mixed Grill


  • 2 tablespoons olive oil

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons chopped fresh oregano

  • 2 tablespoons chopped fresh basil

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 6 cloves garlic, minced

  • 1 red onion, cut into wedges

  • 18 spears fresh asparagus, trimmed

  • 12 crimini mushrooms, stems removed

  • 1 (1 pound) eggplant, sliced into 1/4 inch rounds

  • 1 red bell pepper, cut into wedges

  • 1 yellow bell pepper, cut into wedges


  1. In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally

  2. Preheat the grill for high heat.

  3. Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.

Foil-wrapped Veggies

Foil-wrapped Veggies


  • 2 1/2 pounds new potatoes, thinly sliced

  • 1 large sweet potato, thinly sliced

  • 2 Vidalia onions, sliced 1/4 inch thick

  • 1/2 pound fresh green beans, cut into 1 inch pieces

  • 1 sprig fresh rosemary

  • 1 sprig fresh thyme

  • 2 tablespoons olive oil

  • salt and pepper to taste

  • 1/4 cup olive oil


  1. Preheat grill for high heat.

  2. In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat.

  3. Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly.

  4. Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender.

Grilled Vegetable Quesadillas

Grilled Vegetable Quesadillas


  • 2 tablespoons olive oil

  • 1 tablespoon pureed chipotle chiles in adobo sauce

  • 1 red bell pepper

  • 8 whole green onions

  • 2 small zucchini or yellow squash, quartered lengthwise

  • 8 (6 inch) whole wheat flour tortillas

  • 2 cups Sargento┬« Fancy Shredded 4 Cheese Mexican Cheese

  • 1/4 cup chopped cilantro

  • Sour cream, salsa, guacamole (optional)


  1. Combine oil and chiles. Set aside 1 tablespoon of the mixture. Brush remaining mixture over both sides of vegetables.

  2. Grill vegetables over medium coals 10 minutes or until tender, turning occasionally. Cut bell peppers and zucchini crosswise into 1/4-inch slices.

  3. Sprinkle half of cheese over four tortillas; drizzle reserved oil mixture over cheese. Top with grilled vegetables, cilantro, remaining cheese and tortillas. Grill quesadillas over medium-low coals 3 minutes per side or until cheese is melted and tortillas are lightly toasted. Cut into wedges and garnish with sour cream, salsa and guacamole, if desired.