PREP: 30 minutes GRILL: 4 minutes MAKES 4 servings
4 ciabatta rolls or other hearty rolls
2 tablespoons olive oil
1 tablespoon balsamic vinegar
3 small zucchini and/or yellow summer squash
1 small red onion
Ground black pepper
2 ounces feta cheese, crumbled
Fresh mint leaves (optional)
1 Split rolls lengthwise. Halve and seed lemon. Lightly brush 1 tablespoon of the oil on cut sides of rolls and lemon halves; set aside.
2 In small bowl combine the remaining 1 tablespoon oil and the vinegar. Cut zucchini lengthwise into 1⁄4 -inch slices. Cut onion into 1⁄4 -inch slices. Brush zucchini and onion with some of the oil-vinegar mixture; sprinkle with salt and pepper.
3 For charcoal grill, grill zucchini, onion, and lemon on the rack of an uncovered grill directly over medium-hot coals for 4 to 6 minutes or until tender, turning halfway through grilling. Add rolls, cut sides down, during last 3 minutes of grilling. (For gas grill, heat. Reduce heat to medium-hot. Place zucchini, onion, and lemon on the rack over heat. Grill as above.)
4 Serve vegetables on rolls. Top with feta and mint. Drizzle with the remaining oil-vinegar mixture. Squeeze juice from lemon over feta.
PER SERVING: 294 cal., 11 g total fat (3 g sat. fat), 13 mg chol., 684 mg sodium, 41 g carb., 4 g fiber, 10 g protein.
Vegan Icon make it vegan
Substitute crumbled feta-flavor soy cheese for the feta cheese.