Grilling and BBQ Recipes
Grilled Vegetable Sandwich
Description
"I had a wonderful grilled veg. sandwich when I visited the Florida Keys recently with goats cheese. This is similar, minus the cheese. Feel free to add it if you like! From 30 Minute Meals."
Ingredients
- 1 Japanese eggplant, sliced on an angle in 1/2 inch thick slices
- 1 small zucchini, sliced on an angle in 1/2 thick slices
- 1 red pepper, cut in quarter lengthwise
- 1 small red onion, cut into 4 slices
- 2 portabella mushroom caps
- 1⁄2 cup extra virgin olive oil
- salt and pepper
- 8 slices crusty sourdough bread, cut 1/2 inch thick
- 4 pieces red leaf lettuce
- 3⁄4 cup mayonnaise
- 1⁄2 lemon, juiced
- 3 -5 drops hot sauce
- 1 clove garlic, skin removed and crushed
- 2 tablespoons thyme leaves
- 2 tablespoons fresh parsley leaves (flat leaved has most flavor)
- 2 tablespoons chopped chives or 2 tablespoons scallions
Directions
- Combine all ingredients (for mayo) in food processor and pulse (or blender).
- Sandwich: Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms.
- Season them with salt and pepper.
- Place vegetables on a hot grill (or under broiler) and cook until they are tender.
- Once vegetables are done brush sliced bread with olive oil and grill (or broil) on both sides.
- To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with herbed mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
- Enjoy!
