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Grilled Vegetable Sandwich

Posted 06/22/09 by ChefSnowball
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Views: 312
Venues: Produce & All Things Green
Spices & Herbs
Categories: Basil
Sub Categories: Eggplant
Squash Family
Keywords: sandwich, grilled, vegetarian, eggplant, zucchini, peppers
Servings: Serves 4

1 small red onion, sliced
1 medium zucchini or yellow summer squash, thinly sliced lengthwise
4 oz. mushrooms, halved
½ small eggplant, thinly sliced
½ red sweet pepper, sliced into rings
1½ teaspoons dried thyme, crushed
¼ teaspoon pepper
Dried Tomato-Basil Mayonnaise
½ cup Italian dressing
2 12" baguettes


Place vegetables in a large bowl. There should be about 4 cups. Set aside. for marinade, combine Italian dressing, thyme, oregano, and pepper in a small bowl. Pour over vegetables and let stand at room temperature for 30 minutes. Meanwhile, prepare Dried Tomato Basil Mayonnaise.

Drain vegetables, discarding marinade. Place half the vegetables on a grid set on grill rack directly over medium hot coals. Grill, uncovered, about 10 minutes, turning vegetables occasionally with a spatula, until vegetables are just tender and slightly charred. Remove and repeat with remaining vegetables.

For sandwiches, split baguettes. Spread cut sides with 1 tablespoon Dried Tomato-Basil Mayonnaise. Layer half the grilled vegetables on bottom half of each baguette. Replace tops. Cut each sandwich in half.

Dried Tomato Basil Mayonnaise
Place 2 tablespoons snipped dried tomatoes in a small bowl. Cover with boiling water. Let stand 5 minutes. Drain, reserving liquid. Combine ½ cup fat free mayonnaise dressing, drained tomatoes, 1 tablespoon snipped fresh basil, 1 teaspoon tomato paste, 1 large clove garlic, minced, ¼ teaspoon dried thyme, crushed, and dash pepper in a blender container. Cover and blend until smooth. Blend in a little tomato liquid, if necessary, to make desired consistency. Cover and store in refrigerator. Makes ½ cup.

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