main dishes

Italian Herb Grilled Vegetable Sandwich

Name: Italian Herb Grilled Vegetable Sandwich
Prep time: 15 min
Cook time: 10 min
Yield: 6
Cuisine: Italian,
Ingredients: 4 oz (1/2 package) cream cheese softened; 2 tbsps milk; 2 tsps McCormick® Basil Leaves; 1 tsp McCormick® Garlic Powder; 1 tsp McCormick® Rosemary Leaves; 1 tsp McCormick® Thyme Leaves; 1/2 tsp McCormick® Sea Salt Grinder; 2 small zucchini 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

Offer this sandwich of grilled vegetables, cream cheese and arugula as a meatless option at your next cookout or picnic.

15m

PREP TIME

10m

COOK TIME

346

CALORIES

14

INGREDIENTS

Ingredients
Instructions
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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

KEY PRODUCTS

INSTRUCTIONS

1 Mix cream cheese, milk, basil, garlic powder, rosemary, thyme and sea salt in medium bowl. Set aside. Brush vegetables lightly with oil.
2 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.
3 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.