Grilled vegetable and mozzarella italian stuffed bread rolls
One of the days that we were in L.A., we decided to have a picnic at Griffith Park. So Leighanna got in her fridge and started pulling out what she had on hand. The result of what we made was so tasty, that I am craving it right now as I write this blog. And the nice thing about this recipe is that it doesn’t always need to be the combination below. There is plenty of room to improvise, but on that note, I will say that this way was pretty darn near perfect.
Here is what you need:
1 White onion, chopped
4-6 garlic cloves, minced
1 Yellow squash, chopped
3/4 C shredded Mozzarella
1 T Oregano
2 t 21 Seasonings or any Italian seasoning
2 T Olive oil
Here is how you make them:
Saute the garlic and white onion in some olive oil on medium heat. Add the chopped yellow squash and mushrooms. Then squeeze in the lemon juice from the whole lemon. Next sprinkle in 21 seasonings and oregano. Add salt and pepper to taste. Then add the fresh basil and the shredded mozzarella. Stir and let cheese melt. Slice bread rolls in half and hollow the bread without removing inside by pressing the insides down until the closed end. Fill the rolls with the veggie mixture and bake at 400 for 10 min.