California Grilled Veggie Sandwich
1/4 C mayonnaise
3 cloves of garlic, minced
1 Tbs. lemon juice
1/8 C olive oil
1 C sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4x6-inch) focaccia bread pieces, split horizontally
1/2 C crumbled feta cheese
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Preheat the grill for high heat. Brush veggies 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. 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 2-3 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.
Pumpkin Gingerbread
3 C sugar
1 C vegetable oil
4 eggs
2/3 C water
1 (15 oz) can pumpkin puree
2 tsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
3 1/2 C all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
Preheat oven to 350ยบ F. Lightly grease two 9x5 inch loaf pans. In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and cloves. In medium bowl, combine flour, soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans. Bake in preheated oven until toothpick comes out clean; about 1 hour.
~Recipes are from Allrecipes.com
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