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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.


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)


  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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  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.



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