Vegetable and Feta Sandwiches

Vegetable and Feta Sandwiches
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Author: Georgia Jones, Associate Professor, Extension Food Specialist

Yield: Serves 4


  • 2 small summer squash (zucchini)
  • 1 medium bell pepper
  • 4 (1/2 inch thick) slices of red onion
  • 2 tablespoons olive oil
  • 3/4 cup grape tomatoes, halved or slicing tomatoes, cubed
  • 3 tablespoons light Italian or other salad dressing of choice
  • 1 tablespoon chopped basil
  • 1 (8-ounce) loaf French bread, halved lengthwise
  • 3/4 cup (3-ounces) crumbled goat, cow, or sheep feta cheese


  1. Wash squash and bell pepper. Peel onion. Preheat a medium skillet. When oil is hot, add squash, bell pepper, and onion. Saute until vegetables are crisp-tender, about 5 minutes.
  2. Place tomatoes in a medium bowl; add salad dressing and basil, tossing gently to cat. Add cooked vegetables to tomato mixture; toss well.
  3. Coat cut sides of bread with cooking spray. Grill or toast bread 1 minute on each side or until lightly toasted.
  4. Spoon vegetable mixture over bottom half of bread; sprinkle evenly with cheese. Top with remaining bread half. Press down lightly; cut cross-wise into four equal pieces.

Recipes Alternatives:

  1. Add shredded pork shoulder roast to this sandwich!
  2. Try this in a wrap instead of a sandwich!