Grilled Vegetable Sandwiches

1 medium eggplant, peeled and sliced
1-2 zucchini, sliced lengthwise
1 onion, sliced
drizzle of extra-virgin olive oil
1-2 teaspoons good quality balsamic vinegar
pinch of sea salt
a few gratings of white or black peppercorns
a few pinches of dried herbs, such as oregano or thyme
sliced fresh mozzarella, if desired, or crumbled feta cheese
thin slices of bread, or pita pockets

Serve this in a freshly baked corn tortilla taco for a change of pace.

First grill the vegetables by brushing the slices of vegetables with olive oil and then seasoning with herbs and salt and pepper. Grill or sauté until soft and browned on both sides. Arrange on bread slices. Sprinkle with balsamic vinegar. This is good as an open-faced sandwich, or as a grilled one, as done in above recipes. Garnish the butter lettuce and serve.

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