With the Super Bowl coming up, I wanted to create a flavorful vegetable slider that would be tasty enough for both my vegetarian teenage daughter and my carnivore friend and family! This hits the spot! Best part about it? You can grill the veggies and make the cheese spread the day before, and then just reheat the veggies and assemble ½ hour before guests arrive!
This recipe is chock full of beautiful grilled vegetables! I used red, green and yellow peppers, onion and portabella mushrooms, but you can use any kind of veggie that will hold up on the grill – maybe yellow squash or zucchini, asparagus and more!
- 12 Slider buns of your choice, sliced in half
- 1 onion, sliced into bun-size pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons brown sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- 4 large Portobello caps, stems removed and quartered
- 8 ounces cream cheese, room temperature
- 3 Tablespoons (or more) of sun-dried tomato pesto (or more to taste)
- 2 cloves roasted garlic
- 3 Tablespoons grated Parmesan cheese
- 1 Tablespoon olive oil
- (You can grill the veggies and prep the spread the day before to make it easier on you the next day!)
- Preheat grill to high.
- Using a vegetable grill rack or tin foil pan (I like the foil pan for easy cleanup!), spread the vegetables in a single layer. Keep the mushrooms to the side of the pan (they will cook faster than the rest of the veggies).
- Combine in a small bowl 2 Tablespoons olive oil, balsamic vinegar, brown sugar, salt & pepper, paprika. Mix thoroughly. Pour oil mixture over the veggies, stirring to coat.
- Grill the veggies until slightly charred. (Reminder – keep your eye on the mushrooms! Remove them from the pan when they are done). Set aside in warm oven to keep warm.
- In a food processor or blender, combine the cream cheese, tomato pesto, 1 tablespoon olive oil, roasted garlic, and Parmesan cheese. Blend thoroughly. Add more or less tomato pesto based on your taste preference. (I actually used 4 Tablespoons of the tomato pesto sauce to 8 oz. cream cheese).
- Now build your sandwiches! Take a split roll, spread the bottom portion of the roll with the sundried tomato spread, add a selection of grilled veggies, drizzle with a little balsamic reduction and put the lid (top part of roll) on top! Arrange on an oven-safe serving platter. Place platter in a warm oven until ready to serve.
Don’t know how to make a balsamic reduction? Check out this easy recipe for a balsamic glaze from Allrecipes.com!