This zucchini, fennel, and onion sandwich is a popular summer meal in my house. The grilled veggies combined with the spreadable cheese is sublime! To avoid frustration of losing veggies between the grill grates, I recommend using a grill pan. This is my favorite one for veggies! Alternatively, you can cook the zucchini planks right on the grill and the onions and fennel in a skillet if you have a gas burner on your side grill (or just cook inside on the stovetop), but you won’t get the same nice, charred grill flavor.
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Zucchini, Fennel, and Onion Sandwiches
Grilled veggies on a toasted bun, smeared with soft cheese
Ingredients
- 2 cloves Garlic, minced (or 2 garlic scapes or 1/2 teaspoon garlic powder)
- 1/2 cup Extra Virgin Olive Oil
- 1-2 Zucchini or Summer Squash trimmed, sliced lengthwise into 1/4 inch planks
- 2-3 Spring Onion or leek sliced into rounds
- 1 fennel bulb corred and sliced
- 8 ounce Garlic Herb Boursin or soft goat cheese
- 4 Ciabatta Rolls or hamburger buns
- Salt and Pepper
Instructions
- Mix the garlic into the olive oil with some salt and pepper and allow to stand at room temperature for 10-15 minutes so the flavor infuses the oil.
- Place grill pan on one side of the grill and preheat to high heat
- Brush both sides of each slice of zucchini with the oil mixture and sprinkle with salt and pepper.
- Slice rolls in half lengthwise, and brush the doughy side of each roll with garlic oil.
- Mix the fennel and onion in a bowl and drizzle with the remaining oil. If using garlic scapes, mix them with the fennel and onion
- Place the zucchini slices directly on the grill and cook until nicely charred and cooked through, about 4-5 minutes per side.
- Use the grill pan to cook the fennel and onions until softened, about 7-10 minutes.
- Lightly grill the bread, about 2 minutes, face down.
- Smear the bread with some goat cheese or Boursin and top with sliced zucchini and fennel mixture. Top off your sandwich, and serve.
