Grilled Vegetable Hero With Pickled Peppers And Provolone Recipes

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PAT'S GRILLED VEGETABLE HERO



Pat's Grilled Vegetable Hero image

Lemon Mayo:

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

1 pint cherry tomatoes, halved
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1 summer squash, sliced on the bias into 1/2-inch pieces
1 zucchini squash, sliced on the bias into 1/2-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 teaspoon red pepper flakes, or to taste
1 (12-inch long) loaf Italian bread with sesame seeds
Lemon Mayo, recipe follows
1 (8-ounce) ball fresh mozzarella, sliced
1 bunch basil leaves
3/4 cups mayonnaise
3 cloves garlic, minced
1/2 lemon, zested
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the grill to medium.
  • In a large bowl, toss the vegetables with olive oil and season with salt and pepper, to taste. Arrange the vegetables on the grill, turning occasionally, until charred and tender, about 10 minutes. Remove to a plate and sprinkle with red pepper flakes.
  • Slice the bread in half lengthwise with a serrated knife. Toast the bread on the grill Remove the bread and evenly spread Lemon Mayo on both sides. Evenly divide the vegetables on the bottom halves of the bread. Top with the sliced mozzarella and a handful or so of the basil. Cover with the top half of the bread and secure with toothpicks. Slice into 4 portions and serve.
  • Add the mayonnaise, garlic, lemon zest, lemon juice and salt and pepper, to taste, to a small bowl. Cover with plastic wrap and refrigerate until needed.

GRILLED VEGETABLE HERO



Grilled Vegetable Hero image

Categories     Sandwich     Kid-Friendly     Quick & Easy     Back to School     Backyard BBQ     Lunch     Basil     Bell Pepper     Zucchini     Summer     Grill     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 2; can be doubled

Number Of Ingredients 7

2 large zucchini, sliced lengthwise
1 large red bell pepper, quartered lengthwise, seeded
1 large firm tomato, cut horizontally into 4 slices
6 tablespoons bottled Italian salad dressing
2 tablespoons chopped fresh basil plus 8 large whole basil leaves
2 Italian sandwich rolls with seeds, split lengthwise
4 thin slices Provolone cheese

Steps:

  • Prepare barbecue (medium-high heat). Arrange zucchini, bell pepper and tomato on rimmed baking sheet. Whisk dressing and chopped basil in medium bowl to blend. Brush cut side of each roll with 1/2 tablespoon dressing mixture. Brush vegetables with remaining dressing mixture and sprinkle with salt and pepper. Grill cut side of rolls until toasted, about 1 minute. Place rolls, cut side up, on plates. Grill vegetables until tender and lightly charred, turning and brushing occasionally with any dressing mixture left on baking sheet, about 10 minutes.
  • Arrange warm vegetables on roll bottoms. Cover each with 2 slices cheese, 4 whole basil leaves and top of roll.

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