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Grilled Vegetable Sandwiches
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 medium eggplant, peeled and sliced
1 red bell pepper
1-2 zucchini, sliced lengthwise
1 onion, sliced
drizzle of extra-virgin olive oil
pinch of sea salt
a few gratings of peppercorns
a few pinches of dried herbs, such as oregano or thyme
1-2 teaspoons good quality balsamic vinegar
sliced fresh mozzarella, or crumbled feta cheese
butter lettuce
thin slices of bread, (my Orange Sandwich Bread) or pita pockets, etc
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.
