Grilled Veggie Burrata Sandwich Recipe By Tasty

Steps:

• In a large bowl, toss the orange and red bell peppers, zucchini, and yellow squash with 2 tablespoons olive oil, the salt, and black pepper until well-coated.
• Heat the grill (or a grill pan) to medium heat, then grill the vegetables, flipping once, until tender, about 15 minutes. Remove the vegetables from the grill and set aside.
• Slice the ciabatta rolls in half, then spread the French's® Creamy Mustard on both halves.
• Reduce the heat on the grill to medium-low. Place the ciabatta rolls on the grill, cut-side down, and toast for about 3 minutes, until golden brown.
• In a medium bowl, toss together the arugula, basil, lemon juice, and remaining tablespoon of olive oil. Season with salt, black pepper, and red pepper flakes to taste.
• Divided the burrata balls into 6 equal portions.
• Assemble the sandwiches: Top the bottom halves of the ciabatta rolls with the grilled vegetables, burrata, and arugula salad. Drizzle more French's® Creamy Mustard over the cut sides of the top halves of the ciabatta rolls, then place atop the sandwiches to close and secure with toothpicks.
• Serve immediately.
• Enjoy!

Steps:

• Heat a grill pan over medium-high heat. Spritz cut sides of nectarines with cooking spray. Place cut sides down on pan. Grill until just tender, 4-5 minutes. Meanwhile, drain Burrata; cut into 6 slices. , Arrange nectarine halves, cut side up, on a serving platter. Top with Burrata, honey and mint; sprinkle with salt.

Steps:

• Slice zucchini and summer squash lengthwise into 1/4-in.-thick slices. Place in a large bowl with red pepper, onion, oil, paprika, garlic powder, vinegar, salt and pepper; toss to coat. , Grill vegetables on an oiled rack, covered, over medium heat, until crisp-tender, 3-4 minutes on each side. Remove and keep warm. Spread softened butter over cut sides of rolls. Grill rolls, cut side down, over medium heat until toasted, 30-60 seconds., To assemble, spread pesto over roll bottoms. Layer with zucchini, squash, red pepper and onion. Top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad mix and basil. Replace roll top. Serve immediately.

Steps:

• In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover 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, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.

Steps:

• Cut the zucchini, squash and eggplant into 1/4-in.-thick strips; spritz with cooking spray. Spritz onion and red pepper with cooking spray., Grill vegetables, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the cheeses, garlic, salt and pepper; spread over bun bottoms. Top with vegetables. Replace bun tops.