VEGGIE MELT SANDWICH RECIPES

Steps:

• In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
• Preheat the grill for high heat.
• Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
• Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Steps:

• Spray 13x9-inch (3-quart) baking dish with cooking spray. Sprinkle 2 cups of the cheese evenly in bottom of baking dish.
• In 12-inch nonstick skillet, melt butter. Add broccoli, mushrooms and garlic; cook over medium heat 3 to 4 minutes or until broccoli is crisp-tender. Cool 5 minutes. Stir in spinach, bell pepper and green onions until well mixed. Spoon evenly onto cheese. Sprinkle with remaining 1 cup cheese. Set aside.
• In large bowl, beat eggs, half-and-half, flour, Italian seasoning, salt and pepper until well blended. Pour egg mixture evenly over cheese and vegetable mixture in baking dish. Cover; refrigerate 8 hours or overnight.
• Heat oven to 350°F. Uncover baking dish; bake 33 to 38 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Cover and refrigerate leftovers.