Friday, September 21, 2012

Grilled Veggie Sandwiches

My family absolutely loves these, and we are of the carnivorous bent. This was the second time I've made them and they go quick. The pile on the plate was what was left over after the first round. Guess what I'm having for lunch tomorrow? Yuuummmy.

Tonight we grilled the vegetables on the barbecue specifically for the sandwiches,but the first time I made them we were grilling chicken and as an afterthought we threw the veggies on to use the next night. This recipe made enough for 5 adults and one pre-teen.

2 eggplant, sliced into 1/2 inch rounds
5 red bell peppers, sliced into slabs
three big zucchini, sliced lengthwise into 1/4 inch slabs
3 big yellow squash, sliced into 1/4 inch slabs
3 big red onions sliced into 1/2 inch rounds
Olive oil
2 whole grain loaves of rustic style bread
Fresh mozzarella, in 1/4 inch slices
Balsamic Vinegar

Pre-grill the veggies on your BBQ. We brush Olive oil onto the grill and cook them until they are well charred.

For the actual sandwich grilling I use a George Foreman grill, but any panini or indoor grill will work, the BBQ might work too if you are careful.

To assemble the sandwiches I brush the outside of the bread with olive oil and place it on the hot grill, then layer the veggies, placing the mozzarella on the top. Don't go overboard on the cheese, it really melts and runs down the veggies. Put the other slice of bread on top and brush the outside lightly with olive oil. I cooked mine on high for 5 minutes.

Next time I might add chopped garlic to the olive oil.

To serve, pour a small amount of the balsamic vinegar onto your plate, or into a small dish if you are finicky, dip the sandwiches, and enjoy.

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