Avocado And Grilled Veggie Torta

Name: Avocado And Grilled Veggie Torta
Ingredients: 1 tablespoon olive oil; 2 red or yellow bell pepper, seeded and sliced; 1/2 red onion, peeled and sliced; 1 small zucchini, peeled and sliced; 1/2 teaspoon ground black pepper; 2 ripe, fresh, avocados, seeded, peeled, diced, divided; 1 teaspoon hot pepper sauce; 2 tablespoon crumbled cotija cheese; 1 telera (mexican-style soft sandwich rolls)

The Daily Meal Contributors|Feb. 22, 2017 10:52 pm EST

3.3 (3 ratings)

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Recipe Courtesy of Hass Avocado BoardThis texturally complex sandwich is often served with carnitas, chorizo, or beef steak, but this vegetarian version with zucchini, bell pepper, and avocado tastes just as good, but with less calories and saturated fat.

Servings

4

Ingredients

1 tablespoon olive oil
2 red or yellow bell pepper, seeded and sliced
1/2 red onion, peeled and sliced
1 small zucchini, peeled and sliced
1/2 teaspoon ground black pepper
2 ripe, fresh, avocados, seeded, peeled, diced, divided
1 teaspoon hot pepper sauce
2 tablespoon crumbled cotija cheese
1 telera (mexican-style soft sandwich rolls)

Directions

Preheat grill to medium-high.
Drizzle oil over peppers, onions and zucchini; sprinkle with black pepper. Place vegetables on grill, turning occasionally, until cooked to desired doneness.
Mash half of the avocado with hot pepper sauce; spread over the bottom halves of rolls.
Layer grilled vegetables and cheese on bottom halves of rolls, dividing evenly. Top with remaining avocado.
Replace the bread top and press down firmly to compress ingredients.
Wrap tightly and refrigerate until ready to serve. Cut in half just before serving.