Veggie Sandwich with Grilled Sweet Potato Chips

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1 medium eggplant
1 zucchini
1 large head of garlic
olive oil or olive-oil cooking spray
1/8 cup black olives, pitted
1 large plum tomato, peeled, seeded and diced
1/4 teaspoon red pepper flakes
1 teaspoon balsamic vinegar
1 1/4 teaspoons herbes de provence
1 red bell pepper, seeded, cored and cut in half
1 yellow bell pepper, seeded, cored and cut in half
2 french rolls or baguettes, sliced in half
4 red-leaf lettuce leaves
2 ounces goat cheese
salt and pepper, to taste
Grilled Sweet Potato Chips 
2 medium sweet potatoes
1 teaspoon olive oil or olive-oil cooking spray

Slice the eggplant and zucchini lengthwise into 1/2-inch thick strips. Lightly sprinkle with salt. Let stand in a colander for about 30 minutes until vegetables sweat. Rinse well and dry with a paper towel.

Meanwhile, remove outer skin from head of garlic and cut tops of cloves off. Brush garlic lightly with olive oil and place in the center of the cooking grate. Cook 45 minutes or until garlic is soft and cooked through. Remove from grill. Remove the garlic pulp and set aside.

In the bowl of a food processor, combine garlic with the olives, tomato, red pepper flakes, balsamic vinegar and Herbes de Provence. Lightly pulse with 1 teaspoon olive oil until the mixture has combined and formed a paste.

Lightly brush or spray eggplant, zucchini and bell pepper with olive oil and place in the center of the cooking grate. Grill for 4 to 6 minutes, turning once during cooking. Vegetables should be cooked through, but not limp. Just before serving, split rolls and place on cooking grate to toast.

Assemble the sandwiches by layering lettuce, grilled vegetables and goat cheese. Spread garlic-olive paste on top bun and season vegetables with salt and pepper. Serve with Grilled Sweet Potatoes.

Grilled Sweet Potatoes
Peel sweet potatoes and slice into H-inch thick slices. Brush or spray lightly with olive oil to prevent sticking. Place rounds in the center of the cooking grate; grill 7 to 10 minutes, turning once halfway through cooking time. Remove from grill, sprinkle with salt and serve immediately.

Makes 4 servings.

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