Grilled Vegetable Sandwiches

Grilled Vegetable Sandwiches
Photo by Alan Richardson

Ingredients

  • 1 medium eggplant, sliced lengthwise ¼ inch thick
  • 4 medium portabella mushrooms, wiped clean, stems removed
  • 2 red peppers, roasted, peeled, and quartered
  • ½ cup Sun-Dried Tomato & Olive Spread
  • Four 6-inch lengths crusty French or Italian bread, halved lengthwise
  • 1 cup grated Asiago, dry Sonoma Jack, Provolone, or other sharp, dry cheese
  • 1/3 cup olive oil for brushing the vegetables
  • + 4 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 medium yellow squash, sliced lengthwise ¼ inch thick
    • 2 medium zucchini, sliced lengthwise ¼ inch thick
    • 4 scallions, trimmed

Brush the zucchini, squash, eggplant, scallions, and mushrooms lightly with olive oil and sprinkle with a little salt and pepper. Grill or broil until tender. Cut the grilled mushrooms into thin slices. If the bread is very thick, hollow it out slightly to make a pocket. Spread the sun-dried tom...

View full recipe at Fine Cooking

Comments

Variations on Grilled Vegetable Sandwiches

  • Grilled Vegetable Sandwiches
    • Extra-virgin olive oil
    • Shredded iceberg lettuce
    • 1 tablespoon(s) vegetable oil
    • 0.25 cup(s) soft fresh goat cheese
    • +11 other ingredients
  • Grilled Vegetable Sandwiches
    • 1 (11- x 9-inch) focaccia
    • 1 tablespoon honey
    • 1/4 cup lemon juice
    • Herbed Goat Cheese
    • 1/4 cup KIKKOMAN Soy Sauce
    • 1/2 teaspoon ground red pepper
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