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Active Time : 30 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 6


  • 1 medium zucchini sliced lengthwise 1/4-inch thick
  • 1 medium yellow summer squash sliced lengthwise 1/4-inch thick
  • 1 red bell pepper cut into 6 lenthwise slices
  • 1 yellow bell pepper cut into 6 lenthwise slices
  • 1 medium red onion sliced
  • 1/2 cup Wild Harvest Organic Roasted Garlic Balsamic Vinaigrette
  • 1 12 ounce loaf Ciabatta bread sliced in half lengthwise
  • - Wild Harvest Organic Extra Virgin Olive Oil
  • 1 6.5 ounce container spreadable herb & garlic cheese
  • 1/2 cup pitted Kalamata olives
  • 1 0.75 ounce package Wild Harvest Organic Fresh Basil Leaves
  • 1 cup packed Wild Harvest Organic Baby Spinach


Combine zucchini, summer squash, bell peppers, onion and vinaigrette in a 1-gallon recloseable food storage bag; seal. Toss to coat; let stand 30 minutes. Brush bread with olive oil.

In food processor or blender, combine cheese, olives and basil; process until pureed. Set aside.

Prepare grill to medium heat. Remove vegetables from vinaigrette; place on grill. Grill until tender, turning occasionally (about 10 minutes). Grill bread until golden brown (about 3-5 minutes).

Spread cheese mixture over bottom of bread. Top with spinach; layer with vegetables. Cover with top of bread and cut into 6 sandwiches.

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