Grilled Vegetable Submarines

2 zucchini
1 eggplant
half sweet onion
1 each sweet red and yellow pepper
3 tablespoons extra-virgin olive oil
2 tablespoons minced fresh basil
1/2 teaspoon each salt and pepper
1/4 cup light mayonnaise
1 clove garlic, minced
4 submarine buns
4 leaves romaine lettuce

Cut zucchini lengthwise into 1/4-inch thick slices; place in large bowl. Cut eggplant and onion crosswise into 1/4-inch thick slices; add to bowl. Core, seed and cut red and yellow peppers into eighths; add to bowl. Add oil, 1 tablespoon of the basil, salt and pepper; toss to coat.

Place vegetables on greased grill over medium-high heat or 6 inches from broiler; close lid and grill or broil, turning once, until tender, about 5 minutes.

Meanwhile, in small bowl, whisk together mayonnaise, garlic and remaining basil. Cut buns in half lengthwise; spread cut sides with mayonnaise mixture. Layer lettuce and grilled vegetables on bottom halves; sandwich with tops.

Tip: You can add sliced provolone cheese or goat cheese. You can also grill the sandwiches. Just omit lettuce and grill until cheese is melted, about 3 minutes per side.



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