Mediterranean Vegetarian Sandwiches

A mouthwatering and nutritious sandwich served on crusty French bread.


1/4 cup balsamic vinegar
2 Tablespoons olive oil
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound mushrooms
3 medium zucchini, sliced in half and cut into quarters
1 (7.5 ounce) jar roasted red peppers
1 large onion, sliced
1 loaf French bread
cooking spray
3 ounces feta cheese, crumbled
3 Tablespoons mayonnaise
1/2 cup Parmesan cheese, grated


Combine first seven ingredients in a small bowl. Whisk until well combined. Pour into a zipper-top plastic bag. Add all vegetables. Seal and marinate in refrigerator for 2 hours, turning bag occasionally.

Remove vegetables. Set aside. Reserve marinade.

Cut French bread in half horizontally and brush with marinade.

Coat broiler pan with cooking spray. Place vegetables on pan and broil 5 minutes. Baste with remaining marinade. Turn and broil an additional 5 minutes. Remove from oven. Place bread in oven and toast until lightly browned.

In a small bowl combine feta cheese and mayonnaise. Spread mixture on bread. Place vegetables on bottom half of bread. Sprinkle with Parmesan. Top with remaining bread. Cut into 8 servings.

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