This is pretty much the last remaining post from my grilling posts I started back in July. It uses the same marinade and steps to grill the zucchini, summer squash, eggplant and sweet bell peppers. I grill them ahead of time, let them cool and then store them in an air tight container in the fridge. Or if I want a hot sandwich, prepare them right off the grill.
~makes about 4 generous sized sandwiches
- 2 medium zukes, sliced lengthwise
- 1 small yellow squash, sliced lengthwise
- 1 medium eggplant, sliced into 1/4" rounds
- 1-2 colored peppers, washed, cut in half with seeds, membranes and stems removed
- marinade from my grilling post
- ciabatta or focaccia bread (focaccia is made with a lot of olive oil, keep this in mind when thinking about the fact that the veggies themselves contain a lot of oil)
- fresh mozzarella cheese, feta or goat cheese
- pesto or hummus and/or olive tapenade
Step 1: Once the veggies are cut, marinade according to the link above
Step 2: Grill the veggies until they are as well cooked as you desire.
Step 3: Here is where you can get creative and make a number of combinations for sandwiches. Decide what you want as a spread for your sandwich: pesto or hummus with olive tapenade. Decide what kind of cheese you would like. Here are some of my favorite combos
Fresh mozzarella with pesto (follow link to my nut free pesto recipe)
Feta cheese with hummus and olive tapenade (Trader Joe's offers decent versions of both)
Goat cheese with fresh dill
Step 4: Spread the bread with your choice of smear and then layer on the veggies, cheese and arugula. If you want a hot sandwich, stick the sandwich open face under the broiler for a few minutes or grill them in a George Foreman to make a panini. Also great served cold on a hot summer day.