Italian Herb Grilled Vegetable Sandwich

1/3 cup olive oil
2 teaspoons basil leaves, crushed
1 teaspoon rosemary leaves, crushed
1/2 teaspoon thyme leaves, crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 baby or italian eggplant, cut lengthwise in 1/4-inch slices
1 medium fennel bulb, trimmed and cut lengthwise in 1/2-inch slices
1 chayote, or mirliton or summer squash, cut in 1/4-inch slices
1 red or yellow bell pepper, cut in 2-inch strips
1 medium portobello mushroom, cut in half -inch slices
1 small red onion, cut into half-inch rounds
1 10-to 12-inch prebaked italian pizza crust, cut in half horizontally
chevre or goat cheese
fresh arugula, rinsed and drained

Mix together olive oil and herbs, garlic powder, and salt.

Place vegetables on a tray or cookie sheet. (Skewer onion rounds with wooden toothpicks to secure them while grilling. Remove toothpicks after cooking.)

Lightly brush vegetables with herb mixture. Place vegetables on grill over medium-high heat. Grill or broil 5-10 minutes. Turn vegetables occasionally brushing with any reserved herb mixture. Remove vegetables from grill when done and keep warm.

Evenly spread cheese and layer arugula over both pizza bread halves. Build sandwich with layers of grilled vegetables. Place remaining pizza bread slice on top. Cut sandwich into 2-inch wedges before serving.

Yield: 6 sandwiches.

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