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grilled vegetable sandwich

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BBQ and Grilling

Grilled Vegetable Sandwich

"I had a wonderful grilled veg. sandwich when I visited the Florida Keys recently with goats cheese. This is similar, minus the cheese. Feel free to add it if you like! From 30 Minute Meals."

Ingredients

  • 1 Japanese eggplant, sliced on an angle in 1/2 inch thick slices
  • 1 small zucchini, sliced on an angle in 1/2 thick slices
  • 1 red pepper, cut in quarter lengthwise
  • 1 small red onion, cut into 4 slices
  • 2 portabella mushroom caps
  • 1⁄2 cup extra virgin olive oil
  • salt and pepper
  • 8 slices crusty sourdough bread, cut 1/2 inch thick
  • 4 pieces red leaf lettuce
  • 3⁄4 cup mayonnaise
  • 1⁄2 lemon, juiced
  • 3 -5 drops hot sauce
  • 1 clove garlic, skin removed and crushed
  • 2 tablespoons thyme leaves
  • 2 tablespoons fresh parsley leaves (flat leaved has most flavor)
  • 2 tablespoons chopped chives or 2 tablespoons scallions

Directions

  • Combine all ingredients (for mayo) in food processor and pulse (or blender).
  • Sandwich: Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms.
  • Season them with salt and pepper.
  • Place vegetables on a hot grill (or under broiler) and cook until they are tender.
  • Once vegetables are done brush sliced bread with olive oil and grill (or broil) on both sides.
  • To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with herbed mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
  • Enjoy!

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