Great Grilled Vegetable Sandwich

Recipe Ingredients

1		Japanese eggplant - sliced on angle
		Into 1/2" thick slices
1		Zucchini - sliced on angle (small)
		Into 1/2" thick slices
1		Red pepper - quartered lengthwise
1		Red onion - cut into 4 slices (small)
2		Portobello mushroom caps
1/2 cup	118ml	Extra-virgin olive oil
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
8		Crusty peasant style bread, 1/2" thick
4		Red leaf lettuce
		Herbed Mayonnaise - (see recipe)

Recipe Instructions

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 and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill 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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A33) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.