California Grilled Veggie Sandwich
Ingredients
• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese
Directions
1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
Grilled Spicy Sweet Potato Chips
Ingredients
• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 1 lime, juiced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• salt and ground black pepper to taste
• 2 sweet potatoes, peeled and cut into 1/4-inch slices
Directions
1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Whisk olive oil, garlic, lime juice, cumin, chili powder, salt, and black pepper together in a large bowl; add sweet potatoes and stir until thoroughly coated.
3. Place coated sweet potatoes on the preheated grill; cook, flipping sweet potatoes every 5 minutes, until crisp around the edges and tender in the middle, 15 to 20 minutes.
Grilled Bacon Jalapeno Wraps
Ingredients
• 6 fresh jalapeno peppers, halved lengthwise and seeded
• 1 (8 ounce) package cream cheese
• 12 slices bacon
Directions
1. Preheat an outdoor grill for high heat.
2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
3. Place on the grill, and cook until bacon is crispy.
Courtesy: allrecipes.com
NAN Dining Guide Spotlight on 07/14/2019