Grilled Vegetable Sandwiches with Romesco Sauce Recipe
Ingredients
| Eggplant | 1 Small | |
| Zucchini | 1 Small | |
| Onion slice | 2 | |
| 1 red bell pepper, halved and seeded | ||
| 1 yellow bell pepper, halved and seeded | ||
| Olive oil-flavored cooking spray | ||
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 2 tablespoons Romesco Sauce | ||
| Bread slice | 4 , toasted | |
Directions
GETTING READY
1. Prepare the broiler or grill
MAKING
2. Slice the eggplant and zucchini along the length into four 0.5" slices and reserve the remainder.
3. Evenly coat eggplant, zucchini, onions and bell pepper on both sides with cooking spray, place them on a grill rack or broiler pan, also sprayed with cooking spray and cook them till tender
4. When done, remove from the grill and sprinkle salt and pepper on top
5. On each of the bread slices, sprinkle some Romescro sauce and
SERVING
6. On the side of the bread slice with the Romesco on it, layer two eggplant slices, two zucchini slices, one slice iof onion and half of bell pepper
7. Place the second slice on top, cut in half and secure with toothpics before serving
1. Prepare the broiler or grill
MAKING
2. Slice the eggplant and zucchini along the length into four 0.5" slices and reserve the remainder.
3. Evenly coat eggplant, zucchini, onions and bell pepper on both sides with cooking spray, place them on a grill rack or broiler pan, also sprayed with cooking spray and cook them till tender
4. When done, remove from the grill and sprinkle salt and pepper on top
5. On each of the bread slices, sprinkle some Romescro sauce and
SERVING
6. On the side of the bread slice with the Romesco on it, layer two eggplant slices, two zucchini slices, one slice iof onion and half of bell pepper
7. Place the second slice on top, cut in half and secure with toothpics before serving
Chef
