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Greek Veggie Club

Greek Veggie Club


• 8 Rustic Grain slices
• 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


• 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.

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