Test Kitchen Tuesday: Grilled Veggie Baguette

There’s nothing quite like the relationship between a man and his grill. I don’t know exactly what drives this relationship, but I do know my place in our food chain, and, it is to stay away from the grill.

So, when I wanted to make grilled veggie hoagies for Test Kitchen Tuesday this week, I had to enlist the grill master himself, Mr. 2ChiliBreadBowl.

This recipe is really not a recipe per se, but was spurred on by two recipes I saw. One was from Giada and one was from Rachel Ray, and they both involved lots of oil and mayo or goat cheese spreads. I don’t do mayo, and 2Chili is anti-goat cheese. So, I just took the concept of their sandwiches and made one I thought we’d like.



Grilled Veggie Baguettes

Recipe Source: Test Kitchen Tuesday

Serves: 4

Time Required: 20 minutes

2Chili’s Taster Rating (out of 5): 4
Let’s be clear upfront: He really did not want to try this sandwich. In fact, I had already informed him that a peanut butter sandwich was his alternative if this didn’t work out. He had this sandwich gone in no time flat, and the PB&J didn’t happen. Success.

The Cook’s Taster Rating (out of 5): 5

I thought this was a great sandwich and gobbled it down happily. The grilled veggies are very substantial and you do not miss having meat.


  • 2 summer squash, sliced lengthwise into 1/2 inch slabs
  • 2 zucchini squash, sliced lengthwise into 1/2 inch slabs
  • 2 red or green bell peppers, seeds removed and sliced into quarters
  • 3/4 cup mozzarella cheese
  • Dijon mustard
  • 4 baguettes or a French loaf divided into 4 sections


  • Grill veggies for about 4 minutes on each side, until soft
  • Spread Dijon mustard on one side of each baguette, and place mozzarella cheese on the other side
  • Stack one slab of summer squash, one slab of zucchini, and 2 bell pepper slices on each roll and enjoy


This is based on using a whole wheat roll with 210 calories.



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