Double Grilled Vegetable Sandwich Recipe - Cooking Index
Double Grilled Vegetable Sandwich Recipe - Cooking Index
| 1/2 tablespoon | 7.5ml | Eggplant - peeled, cut into (medium) |
| 3/4 | Round slices | |
| 1 | Zucchini - trimmed, in 1/2 (medium) | |
| 1 | Lengthwise slices | |
| 1 | Sweet onion - cut into (large) 1 1/2 inch pieces | |
| 1 | Slices | |
| 1 | Sweet red bell pepper - sides (large) | |
| Cut in lengthwise slabs | ||
| Grilling vinegar - (see below) | ||
| Salt to taste - (optional) | ||
| Fresh-ground black pepper to taste | ||
| 1/4 cup | 59ml | Fat-free mayonnaise |
| 1/2 cup | 46g / 1.6oz | Basil leaves - minced |
| 1 | Garlic - minced | |
| 4 | Crusty bread | |
| Grilling Vinegar | ||
| 1/2 cup | 46g / 1.6oz | Basil leaves - minced |
| 2 | Garlic | |
| 1/2 cup | 118ml | Balsamic vinegar |
Make grilling vinegar by combining ingredients in a small bowl. Heat barbeque grill to medium high, place eggplant, zucchini, onion and red bell pepper in a single layer on grate.
Immediately brush on grilling vinegar and turn vegetables over. Brush top side with vinegar. Turn vegetables to cook evenly, brushing generously with vinegar.
When vegetables are just tender but still intact, remove from grill. Brush on remaining vinegar, season to taste with salt (or any no-salt seasoning favorite) and pepper.
Combine fat-free mayonnaise, basil and garlic in a small bowl.
To assemble sandwiches, spread herbed mayonnaise on bread slices, layer vegetables on two slices, dividing evenly. Close sandwich, mayonnaise side down, pressing lightly.
Grill to lightly brown on grill wiped with a smidgen of oil or PAM, or wrap sandwich in foil and heat on grill until very warm.
Suggestion: fresh mushrooms would might add much to this combo.
Source:
Bobby Flay and Jack McDavid
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