Ingredients

6

Servings

4 ounces (1/2 package) cream cheese, softened
2 tablespoons milk
2 teaspoons McCormick® Basil Leaves
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Rosemary Leaves
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Sea Salt Grinder
2 small zucchini, cut lengthwise into 1/4-inch thick slices Substitutions available
- small yellow squash, cut lengthwise into 1/4-inch thick slices
2 portobello mushrooms, cut into 1/2-inch thick slices
1 medium red bell pepper, cut into 2-inch strips
1 small red onion, cut crosswise into 1/2-inch thick slices
1/3 cup olive oil
1 loaf ciabatta or other rustic Italian bread, split in half horizontally
1 cup arugula leaves, rinsed and drained

Preparation

Mix cream cheese, milk, basil, garlic powder, rosemary, thyme and sea salt in medium bowl. Set aside. Brush vegetables lightly with oil.
Grill over medium-high heat 5 to 10 minutes or until vegetables are tender, turning once. Grill bread 30 seconds per side or until lightly toasted.
Spread cream cheese mixture evenly on each bread half. Layer 1/2 of the arugula, grilled vegetables and remaining arugula on 1 bread half. Top with second bread half. Cut sandwiches into 1 1/2-inch wide sections to serve.

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