Grilled vegetable sandwich
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Garlic cloves; peeled |
| 1 | teaspoon | Olive oil; PLUS... |
| 3 | tablespoons | Olive oil (preferably extra-virgin) |
| 2 | Red bell peppers halved, seeded | |
| 4 | slices | Eggplant (1/2-inch thick) |
| 1 | medium | Zucchini; cut lengthwise into 4 slices |
| 4 | larges | Fresh shiitake mushrooms stems removed |
| 8 | Green onions roots and 4 inches of green tops trimmed | |
| 2 | teaspoons | Minced fresh thyme; OR... Dried thyme |
| 3 | tablespoons | Sliced fresh basil |
| 2 | tablespoons | Balsamic vinegar |
| 4 | larges | Whole-grain rolls; halved toasted |
| 1 | Tomato; thinly sliced | |
Directions
Preheat oven to 350 F. Drizzle 1 teaspoon olive oil over garlic in a custard cup. Cover cup with foil and bake garlic until tender, about 35 minutes. When garlic is cool, mash with a fork.
Grill or broil peppers until skins are charred, about 10 minutes.
Enclose in a paper bag and let stand 10 minutes. Peel peppers, then transfer to platter.
Place eggplant, zucchini, mushrooms and green onions on a baking sheet. Brush 1 tablespoon oil onto each side of vegetables. Sprinkle with salt and pepper to taste. Grill or broil vegetables until tender, turning once, about 6 minutes per side. Cut green onion into 2-inch lengths. Transfer vegetables to same platter. Sprinkle with thyme and basil.
In a small bowl, whisk together vinegar and remaining 1 tablespoon oil, and salt and pepper to taste. Drizzle dressing over vegetables.
Spread rolls with equal amounts of mashed garlic. Top each roll with tomato slices, then roasted pepper, eggplant, zucchini, green onions and mushrooms.
Per serving: calories, 295; fat, 13 g, cholesterol, 2 mg; sodium 305 mg
[The cholesterol could be zero mg if one uses rolls that don't contain animal products. -K.M.]
Source: Chef Alesandro Stratta, in Bon Appetit (April 1995) Modified by Karen Mintzias
Submitted By KAREN MINTZIAS On 03-13-95