Herb-Marinated Vegetable Sandwiches
corn on the cob

Name: Herb-Marinated Vegetable Sandwiches
Cook time: 95 min
Total time: 95 min
Yield: 4
Ingredients: 3 cloves Garlic, minced; 4 oz Cheese, provolone; 4 Sandwich rolls; Sandwich toppings of choice (like mayo and mustard); Herb marinated vegetables (listed separately); 4 Corn, fresh cobs (leave husks on); 1 Limes, juice; 2 Tbsp Butter, for serving; 3 Bell peppers, any combo, sliced; 3 Squash, yellow, sliced; 3 Zucchini, medium, sliced; 1 Onions, red, sliced; 3 cloves Garlic, minced; 2 Tbsp Basil, fresh, minced; 2 Tbsp Mint, fresh, minced; 1/2 cup Cooking oil; 1/4 cup Vinegar, red wine; 1/2 tsp Salt; 1/2 tsp Black pepper

Active: 35 min Total: 1 hr 35 min

Original GF Paleo Vegetarian

Marinated in fresh herbs and cooked on the grill, these sandwiches are piled high with flavorful vegetables and served with fresh summer corn on the side. We doubled the veggies so you'll have some leftover for Tuesday's tacos!

Dependency

Grilled Vegetable Tacos with Cilantro Lime Slaw

Ingredients

Metric

Servings:

Vegetable Sandwiches:

Garlic - 3 cloves , minced
Cheese, provolone - 4 oz
Sandwich rolls - 4
Sandwich toppings of choice (like mayo and mustard) -
Herb marinated vegetables (listed separately) -
Corn, fresh cobs (leave husks on) - 4
Limes, juice - 1
Butter, for serving - 2 Tbsp

Herb Marinated Vegetables (enough for 2 meals):

Bell peppers, any combo - 3 , sliced
Squash, yellow - 3 , sliced
Zucchini, medium - 3 , sliced
Onions, red - 1 , sliced
Garlic - 3 cloves , minced
Basil, fresh - 2 Tbsp , minced
Mint, fresh - 2 Tbsp , minced
Cooking oil - 1/2 cup
Vinegar, red wine - 1/4 cup
Salt - 1/2 tsp
Black pepper - 1/2 tsp

Prep

Bell peppers / Squash / Zucchini / Onions - Prep as directed.
Marinate vegetables - Garlic / Basil / Mint - Prep as directed. Toss together garlic, basil, mint, cooking oil, vinegar, salt and pepper. Pour over vegetables and toss to coat. Marinate, refrigerated, for at least one hour but preferably overnight. (Can be done up to 1 day ahead)
Prep cheese and rolls - If not pre-sliced, cut cheese into slices. Slice sandwich rolls down the middle.

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Make

If making vegetables and corn on the grill: Preheat grill to 400F (204C) degrees. Clean grates and brush with some oil. Soak corn, still in its husks (keeping the husks on will prevent corn from drying out), in water for 10 minutes while the grill heats up. Shake excess water off corn and, still in husks, place over indirect heat and close grill cover. Meanwhile, remove vegetable pieces from marinade and place over direct heat. Close grill cover and allow corn and vegetables to cook until beginning to char, ~4 minutes. Turn and cook them on the other side until corn husk is blackened and vegetables are tender, ~4 minutes more. Corn is done when husks are charred and blackened.
If roasting vegetables in the oven: Preheat oven to 400F (204C) degrees. Adjust oven rack to the middle. Line broiler pan with foil and place broiler rack on top of the pan. Remove vegetable pieces from marinade, place on rack and roast for ~15 to 20 minutes, brushing with leftover marinade and flipping halfway through cooking. Note: Cooking time will depend on the thickness of the vegetable slices.
If roasting vegetables in the oven: While veggies cook, place corn (still in its husks) on a plate and microwave on high until cooked through ~3 to 4 minutes. Shuck corn by using a kitchen towel to hold the pointed end (careful - it will be hot!) and slicing off the stem end, just above the first row of corn. Using the kitchen towel, slide the husk and silk off the top of the corn.
Toast sandwich rolls. Assemble sandwiches by spreading rolls with whatever condiments you've chosen and topping each with vegetables (remember to save half the vegetables for Tuesday!) and sliced provolone. Squeeze lime juice over corn and serve with butter, salt and pepper. Enjoy!

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