Great Grilled Vegetable Sandwich
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 763
- Total Fat
- 63
- Saturated Fat
- 9
- Carbohydrates
- 44
- Dietary Fiber
- 9
- Sugar
- 12
- Protein
- 9
- Cholesterol
- 17
- Sodium
- 908
- Total: 12 min
- Prep: 5 min
- Cook: 7 min
Ingredients
1 Japanese eggplant sliced on an angle in half-inch thick slices
1 small zucchini sliced on an angle in half-inch thick slices
1 red pepper cut in quarters lengthwise
1 small red onion cut into 4 slices
2 portobello mushroom caps
1/2 cup extra-virgin olive oil
Salt and pepper
8 slices crusty peasant style bread cut 1/2-inch thick
4 pieces red leaf lettuce
Herbed Mayonnaise, recipe follows
Herbed Mayonnaise:
3/4 cup mayonnaise
1/2 lemon, juiced
A few drop hot sauce
1 garlic clove, crushed and skin removed
2 tablespoons thyme leaves
2 tablespoons flat-leaf parsley leaves
2 tablespoons chopped chives
Directions
- Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
Herbed Mayonnaise:
- Combine all ingredients in a food processor and pulse.