Grilled Vegetable Sandwiches (version II)

2 red peppers, quartered
1 large ripe tomato, cut into 4 thick slices
balsamic vinegar
freshly ground black pepper
1 - 2 eggplant, cut into 8 slices each 1/2-inch  thick
olive oil
4 teaspoons pesto - purchased or homemade
4 slices mozzarella cheese
8 small fresh basil leaves
assorted lettuce leaves

1 Preheat grill to a high heat.

2 Place pepper quarters, skin side up, under a grill. Cook for 10 minutes or until skin chars and blisters. Place peppers in a plastic food bag and set aside until cool enough to handle. Remove skin from peppers. Sprinkle tomato slices with vinegar and black pepper to taste.

3 Brush eggplant slices liberally with oil. Grill for 5 minutes each side or until eggplant are tender and golden.

4 To assemble sandwiches, spread 4 eggplant slices with pesto. Layer each, in the following order, with 1 pepper quarter, 1 tomato slice, 1 cheese slice, 2 basil leaves, 1 pepper quarter and 1 eggplant slice.

5 To serve, arrange sandwiches and lettuce leaves on serving plates. Sprinkle lettuce leaves with extra vinegar and a little olive oil if desired.

Serving suggestion: Delicious served with a homemade Tomato Sauce.

Cook's tip: Combining all the best flavors of summer, these sandwiches can be made several hours in advance if you wish. If making in advance do not refrigerate, rather leave them at room temperature and so allow the flavors to develop.

Serves 4

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