Grilled-vegetable sandwich
1
- Prep Time12 mins
- Total Time12 mins
- Makes4 sandwiches
© Royalty-Free/Masterfile
Ingredients
2 large firm tomatoes
1 Japanese eggplant
1 small yellow or green zucchini
1 red bell pepper
1 small red onion
1 tbsp olive oil
2 tsp balsamic vinegar
1 tsp dried oregano or basil
1/2 tsp salt and pepper
8 slices of focaccia bread
1/4 cup light mayonnaise
2 tsp Dijon mustard
1 tsp honey
1 tbsp chopped fresh cilantro or basil
Instructions
Oil grill and heat barbecue to medium-high. Slice each tomato into 4 thick rounds. Slice unpeeled eggplant diagonally into 1/2-in.- (1-cm-) thick rounds. Cut zucchini diagonally into 8 long slices, about 1/4 in.- (0.5 cm-) thick. Core and seed pepper, then slice into quarters. Cut onion in half. Place halves cut-side down, then slice each half into thick wedges. Place all vegetables in a large bowl. Pour in oil and vinegar, then sprinkle with basil, salt and pepper. Using your hands or a large wooden spoon, mix until well coated.
Place vegetables on grill. Depending on the size of your barbecue, you may have to cook in 2 batches. Grill until tender and lightly charred, 4 to 5 min per side. (Tomatoes will need the least time on the grill.) Remove vegetables as they are done to a large plate. When there is enough room, place bread on grill and lightly toast.
Meanwhile, in a small bowl, stir mayonnaise with Dijon, honey and cilantro. Spread on toasted bread, then layer with alternating slices of tomato and vegetables. Top with other slice of bread. Terrific warm or at room temperature.
Nutrition (per serving)
Calories 351, Protein 8.6g, Carbohydrates 54.7g, Fat 11.8g, Fibre 5.8g, Sodium 1035mg.
Toss your favourite summer veg on the grill, then sandwich it between thick slices of focaccia for a hearty lunch or supper.