Grilled Veggie Sliders

Prep Time: 20 min.
Grill Time: 15 min.
4 plum tomatoes, sliced

2 small zucchini, sliced (about 2 cups)

1 medium green pepper  or  red pepper, coarsely chopped (about 1 1/2 cups)

1 medium onion, coarsely chopped (about 1 cup)

1/4 cup reduced fat balsamic vinaigrette salad dressing  or  Italian salad dressing

1/2 cup shredded 2% milk mozzarella cheese

1 package (15 ounces) Pepperidge Farm® Sliders Mini Wheat Sandwich Rolls


1. Place the tomatoes, zucchini, pepper and onion into a large bowl.  Add half the dressing and toss to coat.
2. Lightly oil a grilling platter or vegetable basket.  Place the vegetables onto the platter.
3. Grill the vegetables for 15 minutes or until tender, turning them over once halfway through the grilling time.  Remove the vegetables to a large bowl.  Add the remaining dressing and toss to coat.  Stir in the cheese.
4. Split the rolls and grill until toasted.  Divide the vegetable mixture among the rolls.
Recipe Note: We recommend a grilling platter or vegetable basket for this recipe because its smaller openings keep the vegetables from falling through.
Alternate Preparation: You can also use a grill pan for this recipe.  Lightly oil a grill pan and heat over medium heat.  Add the vegetables in batches and grill until tender, turning them over once halfway through the grilling time.
Easy Substitution: You can also use the Pepperidge Farm® Sliders Mini White Sandwich Rolls in this recipe.
Makes: 6 servings (2 sliders each).