Grilled Zucchini and Bell Pepper Sandwiches
with fruit salad
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.
- 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
- Garlic - 1 clove, peeled
- Yogurt, plain or Greek - 4 Tbsp
- Oil, cooking - 4 Tbsp
- Lemon juice - 1 Tbsp
- Cilantro leaves - 3 Tbsp
- Cantaloupe - 12 oz, cubed or balled using a melon baller
- Berries, any type - 1 pint (like blackberries, blueberries, strawberries or a mixture)
- 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)
- 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)
- Lettuce - Tear outer leaves.
- Toss bell peppers and zucchini in oil (the portion for the sandwiches), Italian seasoning and some salt and pepper.
- 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.
- 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.
- While veggies cook, cube melons (or use a melon baller) and combine with berries.
- 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.
Love this marinade!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.0 Helpful
Chicken sandwich was great! I can do without the prosciutto on the melon.0 Helpful
The marinade makes the chicken tender and juicy. I served the melon alongside but without the prosciutto.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.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.0 Helpful