Total Time

Prep: 25 min. Grill: 15 min.


2 servings


1 medium zucchini1 yellow summer squash1 medium sweet red pepper, quartered1 medium onion, cut into 1/2-inch slices1 tablespoon olive oil2 teaspoons paprika1 teaspoon garlic powder1 teaspoon balsamic vinegar1/2 teaspoon salt1/2 teaspoon pepper2 tablespoons butter, softened2 ciabatta rolls, split4 slices Asiago cheese2 tablespoons prepared pesto1/2 cup spring mix salad greens6 large fresh basil leaves


Slice summer squash and zucchini lengthwise into 1/4-in.-thick slices. Place in a large bowl with red pepper, onion, oil, paprika, salt, garlic powder, vinegar and pepper; toss to coat. Grill vegetables on an oiled rack, covered, over medium heat, until crisp-tender, 3-4 minutes on each side. Remove and keep warm. Spread softened butter over cut sides of rolls. Grill rolls, cut side down, over medium heat, until toasted, 30-60 seconds. To assemble, spread pesto over roll bottoms. Layer with zucchini, squash, red pepper and onion. Top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad mix and basil. Replace roll top. Serve immediately.

Nutrition Facts

1 sandwich: 748 calories, 37g fat (15g saturated fat), 58mg cholesterol, 1476mg sodium, 91g carbohydrate (15g sugars, 9g fiber), 23g protein.