Marinated medley sandwich
Source of Recipe
First published in Chatelaine's 01/1995 issue
List of Ingredients
2 tbsp olive oil
1/ tbsp red wine vinegar
1/ minced garlic clove
1/2 tsp dried rosemary, leaf thyme and oregano
1/4 tsp each of salt and black pepper
1/ zucchini
1 small Japanese or Italian eggplant
140 g roll creamy goat cheese
2 cups mixed baby greens or torn lettuce
1 baguette or 4 rolls or bagels
1/4 cup balsamic vinegar
1/ tbsp lemon juice
2/ tbsp finely chopped fresh parsley (optional)
1/ red or green pepper
1 large carrot
Recipe
1. To make a marinade, whisk olive oil with vinegars, lemon juice, garlic, herbs and seasonings in a very large bowl.
2. Seed pepper and cut into quarters. Diagonally slice zucchini, unpeeled eggplant and carrot into pieces 1/4 inch (0.5 cm) thick. Toss vegetables in marinade until coated. Let sit in marinade, uncovered and stirring vegetables once, for 30 minutes.
3. Arrange oven rack for broiling so it is about 4 inches (10 cm) from the element. Preheat broiler or barbecue. Lift vegetables out of marinade and place in a single layer on broiling pan fitted with a rack. Broil or grill, brushing with marinade remaining in the bowl and turning vegetables once. Remove vegetables as they become golden tipped and softened, about 8 to 9 minutes per side.
4. Meanwhile, horizontally slice baguette lengthwise and open up. Spread goat cheese over cut surface of bottom half. Layer warm vegetables overtop. Top with baby greens and gently press down. Place top snugly over lettuce. For easier cutting, stab 4 skewers through sandwich. Cut between sticks into sandwiches
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