Grilled Vegetable Sandwich
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
8 large
Garlic Cloves (peeled)2 tsps
Thyme (minced fresh)3 tbsps
Basil (slice fresh)2 tbsps
Balsamic VinegarDirections:
1
Preheat oven to 350°F
2
Place garlic in custard cup; drizzle with 1 teaspoon oil
3
Cover with foil; bake until garlic is tender, about 35 minutes
4
Cool and mash garlic
5
Prepare barbecue (medium-high heat) or preheat broiler
6
Grill or broil peppers, rounded side toward heat, until peppers are charred, about 10 minutes
7
Wrap in paper bag; let stand 10 minutes
8
Peel peppers
9
Transfer to platter
10
Arrange eggplant, zucchini, mushrooms and green onions on baking sheet
11
Brush vegetables on each side with 1 tablespoon oil
12
Season with salt and pepper
13
Grill or broil vegetables until golden and tender, turning once, about 6 minutes per side
14
Cut green onions into 2-inch pieces
15
Transfer vegetables to same platter
16
Sprinkle with thyme and basil
17
Whisk vinegar and remaining 1 tablespoon oil in bowl until blended
18
Season with salt and pepper
19
Drizzle dressing over vegetables
20
Spread rolls with mashed garlic, dividing equally
21
Top each roll with tomato slices, then roasted pepper, eggplant, zucchini, green onions and mushroom
22
Preheat oven to 350°F
23
Place garlic in custard cup; drizzle with 1 teaspoon oil
24
Cover with foil; bake until garlic is tender, about 35 minutes
25
Cool and mash garlic
26
Prepare barbecue (medium-high heat) or preheat broiler
27
Grill or broil peppers, rounded side toward heat, until peppers are charred, about 10 minutes
28
Wrap in paper bag; let stand 10 minutes
29
Peel peppers
30
Transfer to platter
31
Arrange eggplant, zucchini, mushrooms and green onions on baking sheet
32
Brush vegetables on each side with 1 tablespoon oil
33
Season with salt and pepper
34
Grill or broil vegetables until golden and tender, turning once, about 6 minutes per side
35
Cut green onions into 2-inch pieces
36
Transfer vegetables to same platter
37
Sprinkle with thyme and basil
38
Whisk vinegar and remaining 1 tablespoon oil in bowl until blended
39
Season with salt and pepper
40
Drizzle dressing over vegetables
41
Spread rolls with mashed garlic, dividing equally
42
Top each roll with tomato slices, then roasted pepper, eggplant, zucchini, green onions and mushroom