featured recipe / from our chefs / main course / recipes

Greek Veggie Club

Greek Veggie Club

Ingredients
2 Red Bell Peppers 1 medium Eggplant, cut into 1⁄4” slices 2 zucchini, cut lengthwise into 1⁄4“ slices Salt and Pepper, to taste Pan spray 4 oz. Feta cheese, finely crumbled 2 Tbl. Olive oil1⁄2 tsp. Dried oregano 1/4tsp. Crushed red pepper 8 Slices Turano 100% Whole Grain Bread

Directions
Preheat grill to medium high heat. Place red peppers on grill and char the outsides, turning every 3-5 minutes until evenly blackened. Place red peppers in a bowl and cover with plastic wrap. Let stand for 15 minutes. Season eggplant and zucchini with salt and pepper and spray generously with pan spray. Place eggplant and zucchini on the grill. Cook on each side 3-5. Remove and cool to room temperature. Remove peppers from the bowl, core and seed them and scrape off the charred skin with a knife blade. Slice each pepper into 4 pieces. Mix together feta cheese, olive oil, dried oregano and crushed red pepper until thoroughly combined. Layer the zucchini, peppers and eggplant on 4 pieces of Turano 100% Whole Grain Bread. Spread the top pieces with feta spread, combine and serve.

Send this to a friend