CooksRecipes Logo

| Home | Cooking Dictionary | Cooking Charts | Tips & How-To's | Holiday Recipes | Video Recipes | Recipe Box |

Family Favorite Recipes Family-Favorite Recipes

Redibase

Mr Espresso Coffee

Subscribe Button

Search for recipes throughout the entire site or select one of the recipe collections from the drop-down menu on the search tool below:

Recipe Collections
Meal Course or Part:
Appetizer & Snack Recipes
Bars & Brownie Recipes
Beverage Recipes
Bread Recipes
Breakfast & Brunch Recipes
Cake & Frosting Recipes
Candy & Fudge Recipes
Cookie Recipes
Dessert Recipes
Pie & Pie Crust Recipes
Salad & Salad Dressings
Sandwich Recipes
Sauces & Condiments
Side Dish Recipes
Soups, Stews & Chili
Entrées:
Beef Recipes
Chicken Recipes
Ground Meat & Sausage Recipes
Lamb Recipes
Pork Recipes
Fish & Seafood Recipes
Turkey Recipes
Veal Recipes
Vegetarian Recipes
Wild Game Recipes
Health & Diet:
Diabetic Recipes
Gluten-Free Recipes
Healthier Recipes
World Cuisine:
Asian Recipes
International Recipes
Italian & Mediterranean Recipes
Mexican & Southwestern Recipes
Specialty Recipes:
BBQ & Grilling Recipes
Family-Favorite Recipes
Holiday Recipes
Pasta Recipes
Pet Food Recipes
Pizza Recipes
Pumpkin Recipes

Grilling vegetables gives them that incredible charred flavor that cannot be duplicated by any other cooking method and provides the makings of an extraordinarily delicious sandwich.

Grilled Veggie Sandwich

8 large garlic cloves, peeled
1 teaspoon plus 3 tablespoons olive oil
2 red bell peppers, halved, seeded
4 1/2-inch thick eggplant slices
1 medium zucchini, cut lengthwise into 4 slices
4 large fresh shiitake mushrooms, stems removed
8 green onions, left whole but trimmed
2 tablespoon chopped fresh thyme
3 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
4 large whole-grain rolls, halved, toasted
1 tomato, thinly sliced
Salt and freshly ground pepper to taste
  1. Preheat oven to 350°F (175°C).
  2. Place garlic on a square of foil; drizzle with 1 teaspoon oil. Wrap and bake until garlic is tender, about 35 minutes. Cool and mash garlic.
  3. Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil peppers, rounded side toward heat, until peppers are charred, about 10 minutes. Wrap in paper bag; let stand 10 minutes. Peel peppers. Transfer to platter.
  4. Arrange eggplant, zucchini, mushrooms and green onions on a baking sheet. Brush vegetables on each side with 1 tablespoon oil. Season with salt and pepper. Grill or broil vegetables until golden and tender, turning once, about 6 minutes per side.
  5. Cut green onions into 2-inch pieces. Transfer vegetables to platter with peppers. Sprinkle with thyme and basil.
  6. Whisk vinegar and remaining 1 tablespoon oil in bowl until blended. Season with salt and pepper. Drizzle dressing over vegetables.
  7. Spread rolls with mashed garlic, dividing equally. Top each roll with tomato slices, then roasted pepper, eggplant, zucchini, green onions and mushroom.

Serves 4.

Recipe Reviews:

Rate and submit your comments about this recipe below.

loading
 
 
 

 
All fields are mandatory!

Select your rating:           

 

 

characters left

Powered by Citricle


| CooksRecipes.com | Cooking Dictionary | Cooking Charts | How-To's and Tips | Video Recipes | Site Map | About Us | Contact Us |

Copyright © 1999 - 2013 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy |