Grilled Vegetable Sandwiches

This recipe tastes best when cooked on the grill, but can also be broiled in an oven. 

Serves 2 hungry people (could be stretched to a third person if you have side dishes, or easily doubled to feed more people)

Ingredients:

1/4 cup mayonnaise (I used olive oil mayo - it seems a little healthier)

3 cloves garlic, minced

1 tablespoon lemon juice

1 red bell pepper, sliced into thin strips 

1 green bell pepper, sliced into thin strips

1/2 red onion, sliced into thin strips

1 zucchini, sliced 

1 yellow squash, sliced

3 tablespoons olive oil

4 pieces of bread - I used slices of Italian bread, but focaccia bread and ciabatta bread taste even better

1/2 cup feta cheese, crumbled

Directions:

1. Mix the mayo, garlic, and lemon juice in a small bowl or cup and set aside. Put the mixture in the fridge if it is going to be sitting out for a long time.

2. If cooking on the grill, preheat the grill on high. OR If cooking in the oven, move one rack to the top of the oven preheat it to 350 degrees.

3. Make sure the bell peppers, onion, zucchini, and squash are chopped and sliced to your liking. Then, put all of the vegetables in a large mixing bowl. Pour the olive oil over the top of the vegetables and stir until the vegetables are coated with olive oil.

4. If you are cooking on the grill, use a removable grill tray or hand-made aluminum foil trays. Spread the vegetables in an even layer on the tray. Cook the vegetables on the grill for 3-5 minutes, then turn them and cook for an additional 3 minutes or until the vegetables are slightly brown. OR If you are cooking with your oven, change your oven setting to broil (on high if possible). Spread the vegetables on a cookie sheet that has been covered with aluminum foil and cook for 5 minutes, then turn the vegetables and cook for an additional 5 minutes or until slightly brown. 

5. As the vegetables are cooking, spread the mayo mixture on the cut side of your bread slices and sprinkle with feta cheese. If you are using the grill, simply put the slices cheese side up in the grill for 3-5 minutes to warm the bread and soften the cheese. Be careful not to burn the bread. OR If you are using the oven, simply put the bread cheese side up on another cookie sheet and place the cookie sheet on a rack below the vegetables for about 5 minutes.

6. Once the vegetables are done cooking, spread the vegetables on top of the bread slices and serve the slices as open-face sandwiches. 

Tortilla Soup

Although I admit that I prefer to add a little bit of chicken to my tortilla soups, this vegetarian recipe is on par with the chicken recipes that I have made (and eaten) in the past. Enjoy!

Soup Ingredients:

2 tablespoons olive oil

2 bell peppers of any color, finely chopped

2 onions (sweet, yellow, OR white), finely chopped

3 cloves of garlic, minced

2 tablespoons ground cumin (add an additional tablespoon if you like things spicy)

1 (28 ounce) can of crushed tomatoes

2 (4 ounce) cans of diced green chile peppers, drained

6 cups (48 ounces total) vegetable broth

1 teaspoon salt

1 teaspoon ground pepper

1 (15 ounce) can of whole kernel corn

1 (15 ounce) can of black beans

1 yellow squash OR green zucchini, chopped into bite-size pieces

Soup Toppings:

Tortilla Chips, any variety

Cheddar Cheese, shredded

Avocado, peeled, pitted and diced

Directions:

1. Heat the olive oil in a large stock pot (the one I used holds 8 quarts) over medium heat. Stir in the bell peppers, onions, garlic, and cumin. Cook the mixture for 5-10 minutes or until the vegetables are tender. Mix in the tomatoes and the chile peppers. Add the broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-45 minutes, as your time allows.

2. Mix the corn, black beans, and squash into the soup. Cook the soup for an additional 5 minutes. 

3. Serve the soup in bowls topped with broken tortilla chips, cheese, and avocado. 

 No avocados today, but I used blue tortilla chips to add color.