Vegetarian Grilled Vegetable Sandwich with Olive Tapenade

carrot, thinly sliced
zucchini, thinly sliced
red bell pepper, cored, seeded and cut into large pieces
scallions, trim off bottom root and top (6 inch slice)
japanese eggplant, thinly sliced
head belgian endive, slice root off, keep leaves whole
whole wheat rolls
calamata olives, pitted
1/2 shallot, peeled and sliced
teaspoon capers
1/2 teaspoon olive oil

Grill carrots, zucchini, bell peppers, egg plant and scallions until soft and caramelized.

In a food processor, chop all tapenade ingredients into a fine paste. Cut rolls in half and toast until light golden brown. Spread tapenade on both sides of rolls and build a great vegetarian sandwich with all the grilled vegetables.

Yield: 2 Sandwiches

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