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Grilled Vegetable Sandwiches With Romesco Sauce

chef.tim.lee's picture
Ingredients
  Eggplant 3⁄4 Pound
  Zucchini 5 Ounce
  Onion slice 2
  Red bell pepper 1 , halved
  Yellow bell pepper 1 , halved
  Cooking spray 1
  Salt 3⁄4 Teaspoon
  Black pepper 3⁄4 Teaspoon
  Romesco sauce 2 Tablespoon
Directions

GETTING READY
1. Prepare the broiler or grill

MAKING
2. Slice the eggplant and zucchini along the length into four 0.5" slices and reserve the remainder.
3. Evenly coat eggplant, zucchini, onions and bell pepper on both sides with cooking spray, place them on a grill rack or broiler pan, also sprayed with cooking spray and cook them till tender
4. When done, remove from the grill and sprinkle salt and pepper on top
5. On each of the bread slices, sprinkle some Romescro sauce and

SERVING
6. On the side of the bread slice with the Romesco on it, layer two eggplant slices, two zucchini slices, one slice iof onion and half of bell pepper
7. Place the second slice on top, cut in half and secure with toothpics before serving

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Dish: 
Sandwich
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
2

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