Grilled tomato and veggie sandwich
Source of Recipe
First published in Chatelaine's 09/2003 issue
List of Ingredients
2 large firm but ripe tomatoes
1 Japanese eggplant
1 small yellow or green zucchini
1 red pepper
1 small red onion
1 tbsp (15 mL) olive oil
2 tsp (10 mL) balsamic vinegar
1 tsp (5 mL) dried basil or oregano leaves
1/2 tsp (2 mL) each salt and ground black pepper
8 thick slices of focaccia or french bread
1/4 cup (50 mL) light mayonnaise
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) liquid honey
1 tbsp (15 mL) chopped fresh coriander or basil
Recipe
1. Lightly oil grill and heat barbecue to medium-high. Slice each tomato into 4 thick rounds. Slice unpeeled eggplant diagonally into 1/2-inch- (1-cm-) thick rounds. Cut zucchini diagonally into 8 long slices, about 1/4 inch (0.5 cm) thick. Core and seed pepper, then slice into quarters. Cut onion in half, then slice each half into wedges. Place all vegetables in a large bowl. Pour in oil and vinegar, then sprinkle with basil, salt and pepper. Using your hands or a large wooden spoon, mix until well coated.
2. Place vegetables on grill. Depending on the size of your barbecue, you may have to cook in 2 batches. Grill until tender and lightly charred, 4 to 5 minutes per side. Tomatoes will only need a couple of minutes. Remove each piece as it is done to a large plate. When there is enough room, place bread on grill and lightly toast.
3. Meanwhile, in a small bowl, stir mayonnaise with Dijon, honey and coriander. Spread on toasted bread, then layer with alternating slices of tomato and vegetables. Top with other slice of bread. Terrific warm or at room temperature
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