Ingredients Jump to Instructions ↓

  1. 1 pint cherry tomatoes, halved

  2. 1 medium red onion, cut into 1/2-inch rings

  3. 1 yellow bell pepper, quartered, seeds and ribs removed

  4. 1 red bell pepper, quartered, seeds and ribs removed

  5. 1 summer squash, sliced on the bias into 1/2-inch pieces

  6. 1 zucchini squash, sliced on the bias into 1/2-inch pieces

  7. 1/4 cup extra-virgin olive oil

  8. 1 teaspoon red pepper flakes, or to taste

  9. 1 (12-inch long) loaf Italian bread with sesame seeds

  10. Lemon Mayo, recipe follows

  11. 1 (8-ounce) ball fresh mozzarella, sliced

  12. 1 bunch basil leaves

  13. 3/4 cups mayonnaise

  14. 3 cloves garlic, minced

  15. 1/2 lemon, zested

  16. 1 teaspoon lemon juice

  17. Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat the grill to medium.

  2. In a large bowl, toss the vegetables with olive oil and season with salt and pepper, to taste. Arrange the vegetables on the grill, turning occasionally, until charred and tender, about 10 minutes. Remove to a plate and sprinkle with red pepper flakes.

  3. Slice the bread in half lengthwise with a serrated knife. Toast the bread on the grill Remove the bread and evenly spread Lemon Mayo on both sides. Evenly divide the vegetables on the bottom halves of the bread. Top with the sliced mozzarella and a handful or so of the basil. Cover with the top half of the bread and secure with toothpicks. Slice into 4 portions and serve.

  4. Add the mayonnaise, garlic, lemon zest, lemon juice and salt and pepper, to taste, to a small bowl. Cover with plastic wrap and refrigerate until needed.


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