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Grilled Vegetable Sandwiches
From Dorothy McNett's recipes at www.dorothymcnett.com.
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 and arrange slices of cheese over the vegetables and top with some lettuce. This is good as an open-faced sandwich, or even as a grilled one if you wish to do that as well.
Recipe created 1996-01-24.