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Sizzling Vegetable Sandwiches

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Ingredients
  Eggplant 1 Small, cut lengthwise into 1/2 inch thick slices
  Zucchini 1 Medium, cut lengthwise into 1/4 inch thick slices
  Yellow summer squash 1 Medium, cut lengthwise into 1/4 inch thick slices
  Sweet red pepper 1 Medium, seeded and cut into 1/2 inch-wide strips
  Onion 1 Small, cut into 1/2-inch-thick slices
  Olive oil 1⁄3 Cup (5.33 tbs)
  Kaiser rolls 4 , split
  Cumin 1⁄4 Cup (4 tbs)
Directions

1 Brush eggplant, zucchini, yellow squash, sweet pepper, and onion with some of the olive oil. Place onion slices on a long metal skewer. Grill onions on rack of uncovered grill directly over medium coals for
5 minutes. Arrange remaining vegetables on grill rack; grill for 12 to 15 minutes more or until vegetables are tender, turning once. (If some vegetables cook more quickly than others, remove and keep warm.)
2 Meanwhile, brush the split sides of the rolls with remaining olive oil; grill rolls, split sides down, about 1 minute or until toasted.
3 Layer roasted vegetables on the bottom halves of the rolls. Spread top layer of each sandwich with 1 tablespoon of the Cumin Mayo. Cover sandwiches with tops of rolls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Grilling
Dish: 
Sandwich
Ingredient: 
Vegetable
Interest: 
Everyday

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