Recipe courtesy of Elizabeth Karmel
Show: Cooking Live
Save Recipe Print
1 hr 5 min
45 min
20 min



Slice the eggplant and zucchini lengthwise into 1/4-inch thick strips and lightly sprinkle with salt. Let stand in a colander for about 1/4-hour until vegetables perspire. Rinse well and dry with a paper towel.

Meanwhile, remove outer skin from head of garlic and cut tops of cloves off. Brush garlic lightly with olive oil and place in the center of the cooking grate. Cook 45 minutes or until garlic is soft and cooked through. Remove from grill, remove garlic pulp, and set aside. Combine garlic with the olives, tomato, red pepper flakes, balsamic vinegar and Herbes de Provence in the bowl of a food processor. Lightly pulse with 1 teaspoon of olive oil, until mixture has combined and formed a paste.

Lightly brush or spray eggplant, zucchini, and bell peppers with olive oil and place in center of the cooking grate. Grill, for 4 to 6 minutes, turning once during cooking. Vegetables should be cooked through, but not limp. Just before serving, split rolls and place on cooking grate to toast. Assemble sandwiches by layering lettuce, grilled vegetables and goat cheese (if desired). Spread garlic-olive paste on top bun and season vegetables with salt and pepper.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


The Ultimate Cuban Sandwich

Recipe courtesy of Tyler Florence

Zingerman's Reuben Sandwich

Recipe courtesy of Zingerman's

Philly Steak Sandwiches

Recipe courtesy of Rachael Ray

Cucumber Finger Sandwiches

Recipe courtesy of Ree Drummond

Classic Club Sandwich

Recipe courtesy of Food Network Kitchen

Croque Madame Sandwich

Recipe courtesy of Alex Guarnaschelli

Pulled Pork Sandwiches

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Latest Stories