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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These little sandwiches pack a whole lot of flavor...and the hint of balsamic vinegar is the perfect finishing touch! Ingredients:
4 plum tomatoes, sliced |
2 small zucchini, sliced |
1 medium green pepper |
1 medium onion, coarsely chopped |
1/4 cup reduced fat balsamic vinaigrette salad dressing |
1/2 cup shredded 2% milk mozzarella cheese |
1 (15 ounce) package pepperidge farm® wheat sliders mini sandwich buns |
Directions:
1. Place the tomatoes, zucchini, pepper and onion into a large bowl. Add half the dressing and toss to coat.
2. Lightly oil a grilling platter or vegetable basket. Place the vegetables onto the platter.
3. Grill the vegetables for 15 minutes or until tender, turning them over once halfway through the grilling time. Remove the vegetables to a large bowl. Add the remaining dressing and toss to coat. Stir in the cheese.
4. Split the rolls and grill until toasted. Divide the vegetable mixture among the buns.
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