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Grilled Zucchini and Bell Pepper Sandwiches
with fruit salad

Active: 30 min Total: 30 min
A creamy lemon-herb dressing and roasted veggies make this a fresh, flavorful summer sandwich. Make double the dressing tonight to have it ready for cobb salad later in the week.
Smarts: If you have a melon baller, use it to prep the melons for fruit salad. The melon balls will mimic the shape of the berries, making this a beautiful fruit salad.
Tags

Ingredients

Metric
Servings:
4
Grilled Zucchini and Bell Pepper Sandwiches:
  • Onions, medium red - 1/2, sliced
  • Bell peppers, any color - 2, quartered
  • Zucchini - 12 oz, ½” (1.25 cm) thick slices
  • Lettuce, romaine - 4 leaves
  • Oil, cooking - 2 Tbsp
  • Italian seasoning - 1 tsp
  • Sandwich buns - 4
  • Creamy herb dressing (ingredients listed separately) - 2/3 cup
Creamy Herb Dressing:
  • Garlic - 1 clove, peeled
  • Yogurt, plain or Greek - 4 Tbsp
  • Oil, cooking - 4 Tbsp
  • Lemon juice - 1 Tbsp
  • Cilantro leaves - 3 Tbsp
Fruit Salad:
  • Cantaloupe - 12 oz, cubed or balled using a melon baller
  • Berries, any type - 1 pint (like blackberries, blueberries, strawberries or a mixture)

Nutrition Facts

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Prep

  1. Make creamy herb dressing - Double if making Wednesday's dinner. Peel garlic. Combine garlic, yogurt, oil (the portion for the dressing), lemon juice and cilantro leaves and blend until smooth using an immersion blender or food processor. (Can be done up to 4 days ahead)
  2. Onions / Bell peppers / Zucchini - Prep for grilling. Slice onions into thick rings. Core red peppers and slice into quarters. Slice zucchini into ½" (1.25 cm) thick slices. (Can be done up to 3 days ahead)
  3. Lettuce - Tear outer leaves.

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Make

  1. Toss bell peppers and zucchini in oil (the portion for the sandwiches), Italian seasoning and some salt and pepper.
  2. If using a grill: Heat grill to to 400F / 204C degrees. Clean grates and brush with some oil. Place onions, bell peppers and zucchini over direct heat and cook on both sides until tender and golden brown, ~8 minutes. Season veggies with some salt and pepper as they cook.
  3. If using the stovetop: Place a grill pan or skillet over medium heat. Brush pan with some oil and place onions, bell peppers and zucchini in a single layer in pan (do this in batches if needed). Season veggies with some salt and pepper as they cook. Cook on both sides until tender and golden brown, ~8 minutes.
  4. While veggies cook, cube melons (or use a melon baller) and combine with berries.
  5. Assemble sandwiches by brushing both sides of buns lightly with creamy herb dressing (you may not need to use all of it; remember to reserve at least half if doubled for Wednesday). Fill sandwiches with grilled onion slices, bell peppers, zucchini and lettuce. Enjoy with fruit salad on the side.

Nutrition Facts

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Reviews

Ratings

Original (50)
Gluten-free (2)
Paleo (10)
Vegetarian (10)

28 reviews

Love this marinade!

By: Caroline
Posted: Nov 16, 2017
Diet: Original
0 Helpful

I don't like the melon and the burgers were fine, but neither one of us liked it enough that I'll make it again.

By: Liza
Posted: Aug 15, 2017
Diet: Original
0 Helpful

Chicken sandwich was great! I can do without the prosciutto on the melon.

By: Erica
Posted: Jun 28, 2017
Diet: Original
0 Helpful

The marinade makes the chicken tender and juicy. I served the melon alongside but without the prosciutto.

By: Lisa
Posted: Jun 19, 2017
Diet: Original
0 Helpful

Chicken was very good. Some ate this as a sandwich and some ate chicken only, but everyone loved it. Used the dressing in place of mayo or mustard on sandwiches. We had a watermelon on hand and had that, but I'd love to try the melon some time.

By: Barbie
Posted: Jun 15, 2017
Diet: Original
0 Helpful

I altered this meal which actually made it three stars but as written, it needed a protein! I roasted the veggies instead and also roasted up some tofu to add to the sandwich which helped big time. Didn't love this.

By: Alice
Posted: Jun 15, 2017
Diet: Vegetarian
0 Helpful