Roasted vegetable sandwiches
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Red bell peppers | |
| 4 | Or 5 large sweet onions, sliced thick (ie.Vidalias) | |
| 1 | large | Eggplant, sliced in rounds |
| Extra-virgin olive oil | ||
| ⅓ | cup | Thyme leaves, finely chopped |
| 10 | larges | Seven-grain buns, split |
| Mayonnaise | ||
| ⅔ | cup | Basil leaves, chopped |
| Coarse kosher salt and freshly ground black pepper | ||
Directions
Prepare a charcoal grill and light 1 hours before grilling.
Grill the bell peppers on the charcoal grill until tender and charred; when cool, peel, seed, and slice.
Grill the onion and eggplant slices on the charcoal grill, 3 to 5 minutes per side, until tender and charred. Brush with olive oil and sprinkle with thyme while grilling.
The buns can be toasted, split, on the grill if you like. Spread both sides lightly with mayonnaise and layer with either basil, onion, roasted pepper, and salt and pepper, or eggplant, onion, roasted pepper, and salt and pepper. Yield: 10 servings Typed in MMFormat by cjhartlin@... Source: The Martha Stewart Cookbook
Posted to MM-Recipes Digest V4 #8 by cjhartlin@... on Feb 22, 1999