VCE: Grilled Vegetable Heroes

[Guest guest]

Here is another recipe from last week's cookbook. Kathleen

 

* Exported from MasterCook *

 

Grilled Vegetable Heroes

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 126

Serving Size : 6 Preparation Time :0:00

Categories : Sandwiches Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds eggplant

(small globe or Asian or full-sized

Western varieties)

Salt and freshly milled pepper

1/3 cup olive oil -- about

2 large red or yellow bell peppers

2 large red onions

sliced into 1/2-inch rounds

2 sweet or sourdough baguettes

cut into thirds

Garlic Mayonnaise

(see separate recipe)

3 ripe tomatoes -- thickly sliced

Splash of red wine vinegar

 

Makes 6 sandwiches

 

These succulent summer sandwiches are a bit of a production, so set aside

time to make them the main event of a picnic or backyard supper. You

needn't feel constrained by the suggestions made here. Other good

vegetables to grill are zucchini, scallions, leeks, mushrooms and fennel.

 

Slice the eggplants into rounds a little less than 1/2 inch thick. Unless

they're garden fresh, sprinkle with salt, let stand 30 minutes or longer,

then pat dry. Brush the slices with oil season with pepper, then grill or

broil until browned and a little crusty on the bottom. Turn and grill on

the second side, for about 4 minutes. Flatten the peppers, grill until the

skins separate, then steam and peel them. Cut the peppers into wide

strips. Brush the sliced onions with oil and grill on both sides until

browned. Season with salt and pepper, then turn them carefully and grill

to brown the other side.

 

Slice the bread in half. Spread with the mayonnaise and cover the bottom

layer with the vegetables, including the tomatoes. Douse lightly with

vinegar and top.

 

 

 

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