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Grilled Vegetable Sandwiches
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Serve this in a freshly baked corn tortilla taco for a change of pace.
1 medium eggplant, peeled and sliced
First grill the vegetables by brushing the slices of vegetables with olive oil and then seasoning with herbs and salt and pepper. Grill or sauté until soft and browned on both sides. Arrange on bread slices. Sprinkle with balsamic vinegar. This is good as an open-faced sandwich, or as a grilled one, as done in above recipes. Garnish the butter lettuce and serve.
Recipe created 1996-01-24.