Grilled Vegetable Hoagies

  • Yield 4 servings

Toasted hoagie buns topped with a colorful combination of grilled vegetables.


1 medium zucchini
1 medium yellow squash
2 Roma tomatoes
1 small eggplant
6 large white mushrooms
1/4 cup low-fat Italian salad dressing
4 (6-inch) French rolls
1/2 cup (2 ounces) shredded low-fat mozzarella cheese
Chopped basil


  1. Slice vegetables into thin strips; pat dry.
  2. Grill crisscross marks on each strip. Drizzle with salad dressing.
  3. Place vegetables on split French rolls. Top with cheese.
  4. Toast in a 400F oven until brown. Top with basil.

Recipe reprinted with permission from Great American Opportunities, Inc., Quick & Easy Grilling, (Great American Opportunities, Inc., 2003)



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