Please consult the OU's guidelines for checking fruits and vegetables.

Grilled Zucchini Sandwich
Grilled Zucchini Sandwich Eileen Goltz | Pareve or Dairy
20 minutes 10 minutes
10 minutes
4 servings

  • 1 (1 lb.) loaf focaccia bread
  • ¼ cup mayonnaise
  • 3 cloves garlic, minced
  • 1 Tablespoon lemon juice
  • 1 small yellow squash, cut horizontally into ⅜-inch thick slices
  • 1 small zucchini, sliced
  • 1 red onion, sliced
  • 1 cup sliced red bell peppers
  • ½ cup crumbled Feta cheese (optional)
  • ⅛ cup olive oil

  1. In a small bowl, combine mayonnaise, minced garlic, and lemon juice. Set the sauce aside in the refrigerator.
  2. Preheat the grill for high heat.
  3. Brush vegetables with olive oil on each side. Then brush the grill grate with oil.
  4. Place the bell pepper and zucchini pieces closest to the middle of the grill, and set onion and squash pieces around them.
  5. Cook for about 3 minutes, turn, and cook for another 3 minutes (the pepper may take a bit longer). Remove the vegetables from grill, and set them aside.
  6. While the vegetables are cooking, cut the focaccia into 8 slices.
  7. Spread garlic sauce evenly over top, and sprinkle with Feta cheese (if you are using cheese).
  8. Wrap the bread in foil and place it on the grill for about 2 to 3 minutes. Watch carefully so the bottom doesn’t burn.
    This will warm the bread, and slightly melt the cheese.
  9. Remove the bread from the grill, and layer the grilled vegetables between two pieces of warmed bread.

Serve warm.