Grilled Vegetable Sandwich (version II)

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8 large garlic cloves, peeled
1 teaspoon plus 3 tablespoons olive oil (preferably extra-virgin)
2 red bell peppers, halved, seeded
1 thick eggplant slices, (4 1/2 inch)
1 medium zucchini, cut lengthwise into 4 slices
4 large fresh shiitake mushrooms, stems removed
8 green onions, roots and 4 inches of green tops trimmed
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
3 tablespoons slice fresh basil
2 tablespoons balsamic vinegar
4 large whole-grain rolls, halved, toasted
1 tomato, thinly sliced

Preheat oven to 350°F.

Place garlic in custard cup; drizzle with 1 teaspoon oil. Cover with foil; bake until garlic is tender, about 35 minutes. Cool and mash garlic.

Prepare barbecue (medium-high heat) or preheat broiler.

Grill or broil peppers, rounded side toward heat, until peppers are charred, about 10 minutes. Wrap in paper bag; let stand 10 minutes. Peel peppers. Transfer to platter.

Arrange eggplant, zucchini, mushrooms and green onions on baking sheet. Brush vegetables on each side with 1 tablespoon oil. Season with salt and pepper.

Grill or broil vegetables until golden and tender, turning once, about 6 minutes per side. Cut green onions into 2-inch pieces.

Transfer vegetables to same platter. Sprinkle with thyme and basil. Whisk vinegar and remaining 1 tablespoon oil in bowl until blended. Season with salt and pepper. Drizzle dressing over vegetables. Spread rolls with mashed garlic, dividing equally. Top each roll with tomato slices, then roasted pepper, eggplant, zucchini, green onions and mushroom.

Serves 4.

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