A taste of California

I'm in Anaheim this week, at the General Convention of the National Episcopal Church. One of the bishop's wives passed along this recipe that was in the welcoming packet the spouses received from the Diocese of Los Angeles. I'm looking forward to trying this recipe when I get back to my grill.

California Grilled Vegetable Sandwich

Ingredients

1/4 cup mayonnaise

3 cloves garlic, minced

1 tablespoon lemon juice

2 tablespoons olive oil

1 cup sliced red bell peppers

1 small zucchini, sliced

1 red onion, sliced

1 small yellow squash, sliced

2 (4-inchx6-inch) focaccia bread, split horizontally

1/2 cup crumbled feta cheese

Instructions

In a bowl, mix the mayonnaise, garlic and lemon juice. Set aside in the refrigerator.

Preheat the grill for high heat.

Brush vegetables 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 slices around them. Cook for about 3 minutes, turn and cook for another 3 minutes, or until softened. Remove from the grill and set aside.

Spread some of the mayonnaise mixture on the cut sides of the bread and sprinkle each with feta cheese. Place on the grill cheese side up and cover with a lid. Cook for 2 to 3 minutes. This will warm the bread and slightly melt the the cheese. The bottom should not burn. Remove from grill and layer with the vegetables. Enjoy as open-face grilled sandwiches.