Grilled Vegetarian Club Sandwich

Recipe Ingredients

7 oz	198g	Atnenos Roasted Red Pepper Hummus
4		Portobello mushrooms abt 4" wide - stems removed,
		And gills scraped out
2		Japanese eggplant - (to 3) - cut 3/4"-thk rounds
8		Zucchini rounds - cut 3/4" thick
1		Red onion - cut 1/4" thk slices
		Salt - to taste
		Freshly-ground black pepper - to taste
		Sesame oil - as needed
1 teaspoon	5ml	Chopped fresh thyme
2 tablespoons	30ml	Balsamic vinegar
2		Garlic cloves - (to 3) - grilled
3/4 cup	177ml	Olive oil
12		White bread - grilled
4 tablespoons	60ml	Basil

Recipe Instructions

Preheat grill to medium (350 to 400 degrees). Brush mushrooms, eggplant, zucchini and onion with sesame oil. Sprinkle with salt and pepper. Grill all on medium heat turning twice approximately 8 minutes for portabello, 6 minutes for eggplant, 4 minutes for onion and 3 minutes for zucchini.

Remove and place on plate. Sprinkle with chopped thyme. Brush bread slices with olive oil and grill 1 minute on each side. Place vegetables evenly on 8 slices of bread.

Top with Atnenos Roasted Red Pepper Hummus and sprinkle with basil. Place each slice on top of the other and finish topping with last slice. Serve with toothpick and slice in half. Serve with remaining Atnenos Roasted Red Pepper Hummus.

This recipe yields ?? servings.

Source:
Athenos' recipe archive at http://www.athenos.com

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