Double Grilled Vegetable Sandwich

1/2 medium eggplant, peeled, cut into 3/4 inch round slices
1 medium zucchini, trimmed, in 1/2 inch lengthwise slices
1 large sweet onion, cut into 1/2 inch thick slices
1 large sweet red bell pepper, sides cut in lengthwise slabs
grilling vinegar (see below)
salt to taste, optional
fresh-ground black pepper to taste
1/4 cup fat-free mayonnaise
1/2 cup basil leaves, minced
1 large clove garlic, minced
4 slices crusty bread
Grilling Vinegar
1/2 cup basil leaves, minced
2 large cloves garlic
1/2 cup balsamic vinegar
1 tablespoon olive oil

Make grilling vinegar by combining ingredients in a small bowl.

Heat barbecue 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 till very warm.

Suggestion: fresh mushrooms would might add much to this combo.



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