1 portobello mushroom, stem discarded and cap sliced thin
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small yellow squash, sliced lengthwise into 1/2-inch-thick slices
1 small zucchini, sliced lengthwise into 1/2-inch-thick slices
1/4 cup olive oil, plus more for brushing
Kosher salt and cracked black pepper
Kosher salt and cracked black pepper
4 slices ciabatta, each cut in half
Herbed Feta Spread, recipe follows
4 pieces red leaf lettuce
4 ounces feta cheese, crumbled
1/4 cup cream cheese, softened
1/4 cup sour cream
1/4 cup fresh basil leaves, roughly chopped
1 tablespoon chopped fresh chives
1 teaspoon fresh lemon juice
Kosher salt and cracked black pepper
tlamm40
Very tasty! I roasted my vegetables in the oven for 20 min on 400 instead. Then, put the veggies on the bun with the spread, wrapped it in aluminum foil, and put it back in the oven for 5-7 min. The spread is delicious! It would be good in a wrap too.
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