Sizzling Vegetable Sandwiches Recipe
Ingredients
| 1 small eggplant, cut lengthwise into 1/2 inch-thick slices | ||
| 1 medium zucchini, cut lengthwise into 1/4 inch-thick slices | ||
| 1 medium yellow summer squash, cut lengthwise into 1/4 inch-thick slices | ||
| 1 medium red sweet pepper, seeded and cut into 1/2 inch-wide strips | ||
| 1 small onion, cut into 1/2-inch-thick slices | ||
| Olive oil | 1/3 Cup (16 tbs) | |
| Kaiser rolls | 4 | |
| 1/4 cup Cumin Mayo | ||
Directions
1 Brush eggplant, zucchini, yellow squash, sweet pepper, and onion with some of the olive oil. Place onion slices on a long metal skewer. Grill onions on rack of uncovered grill directly over medium coals for
5 minutes. Arrange remaining vegetables on grill rack; 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.)
2 Meanwhile, brush the split sides of the rolls with remaining olive oil; grill rolls, split sides down, about 1 minute or until toasted.
3 Layer roasted vegetables on the bottom halves of the rolls. Spread top layer of each sandwich with 1 tablespoon of the Cumin Mayo. Cover sandwiches with tops of rolls.
5 minutes. Arrange remaining vegetables on grill rack; 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.)
2 Meanwhile, brush the split sides of the rolls with remaining olive oil; grill rolls, split sides down, about 1 minute or until toasted.
3 Layer roasted vegetables on the bottom halves of the rolls. Spread top layer of each sandwich with 1 tablespoon of the Cumin Mayo. Cover sandwiches with tops of rolls.
Chef
