Grilled Veggie Hoagies

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.