Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Sizzling Vegetable Sandwiches




Source of Recipe


: Better Homes and Gardens


List of Ingredients




• 1 small eggplant, cut crosswise into 1/2-inch slices
• 1 medium zucchini, cut lengthwise into 1/4-inch slices
• 1 medium yellow summer squash, cut lengthwise into 1/4-inch slices
• 1 medium red sweet pepper, seeded and cut into 1/4-inch strips
• 1 small onion, cut into 1/2-inch slices
• 1/3 cup olive oil
• 4 poppy seed kaiser rolls, split
• 1/4 cup Easy Cumin Mayo (see below)


Recipe



1. Brush the vegetables with some of the olive oil. Place onion slices on a long metal skewer. Grill onion on the rack of an uncovered grill directly over medium coals for 5 minutes. Add remaining vegetables and grill for 12 to 15 minutes more or until vegetables are tender, turning once.* (If some vegetables cook more quickly than others, remove and keep warm.) Brush split sides of rolls with remaining olive oil. Grill rolls, split sides down, about 1 minute or until toasted.


2. To serve, layer the vegetables atop the bottom halves of rolls. Spread roll tops with 1 tablespoon Cumin Mayo. Add roll tops. Makes 4 servings.


Note: To broil, place half of the vegetables on the rack of a broiler pan. Broil 3 to 4 inches from heat for 12 to 15 minutes or until vegetables are tender, turning once. Remove vegetables; keep warm. Repeat with remaining vegetables. To toast rolls under broiler, place, cut side up, on broiler pan; broil 3 to 4 inches from the heat for 1 to 2 minutes.


Cumin Mayo: In a blender container or food processor bowl, combine 1/4 cup refrigerated or frozen egg product, thawed; 2 tablespoons lime juice; 1 clove garlic, cut up; 1 teaspoon cumin seed, crushed; and 1/4 teaspoon salt. Cover and blend or process a few seconds until combined. With the blender or processor running, gradually add 3/4 cup salad oil in a thin, steady stream. When necessary, stop machine and scrape down sides of the container. Store in the refrigerator for up to 2 weeks. Makes about 1 cup (16, 1-tablespoon servings.)


Easy Cumin Mayo: In a small mixing bowl combine 1 cup light mayonnaise dressing; 2 tablespoons lime juice; 1 clove garlic, minced; and 1 teaspoon cumin seed, crushed. Store, covered, in refrigerator up to 2 weeks. Makes about 1 cup (16, 1-tablespoon servings.)