Grilled Vegetable Sandwich

This recipe comes from the kitchen of market gardener Melanie Gladden, by way of Simple & Delicious Magazine. It's definitely simple and delicious -- plus, you'll find all the fresh vegetables you need at the Seville Farm Market.

Grilled Vegetable Sandwich

1 medium zucchini, thinly sliced lengthwise
1 medium sweet red pepper, quartered
1 small red onion, cut into 1/2-inch slices
1/4 cup prepared Italian salad dressing
1 loaf ciabatta bread (14 ounces), halved lengthwise
2 tablespoons olive oil
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon minced garlic
1/2 cup crumbled feta cheese

In a large resealable plastic bag, combine the zucchini, pepper, onion and salad dressing. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade.

Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted.

In a small bowl, combine the mayonnaise, lemon juice, peel and garlic. Spread over bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into four slices. Yield: 4 servings.