Our veggie feature continues with these delectable hoagies! Filled with grilled veggies (marinated with a touch of Basil EVOO, Bread Dipper and SF Sea Salt), creamy goat cheese and our Black Olive Tapenade.
Grilled Veggie Hoagies
makes 4
Ingredients:
2 tbsp. Gil’s Basil EVOO
2 teaspoons Big Sur Gourmet Bread Dipper
1 teaspoon Big Sur Gourmet San Fran Sea Salt
1 each zucchini, thinly sliced
1 each carrot, thinly sliced
1 each yellow squash, thinly sliced
1 each red onion, peeled and sliced
1 bunch asparagus, ends trimmed
1 each red bell pepper, seeded and sliced
4 hoagie rolls, split
3/4 cup soft goat cheese
3/4 cup Gil’s Black Olive Tapenade
Instructions:
Preheat grill to medium-high heat. In a large bowl whisk together olive oil, bread dipper and sea salt until blended. Add veggies (zucchini, carrot, squash, onion, asparagus and bell pepper) and toss to coat.
Grill veggies for 3-4 minutes, or until tender and lightly charred. While the veggies are grilling toast the hoagie rolls. Spread rolls with goat cheese and tapenade and fill with veggies.