Recipe by ellie_
I recently came across this recipe and thought it would be a great way to use garden (or farmer's market) vegetables for a simple summer meal. Recipe source: local newspaper (reprinted from Crescent City Farmers Market)
Top Review by magpie diner
I'll have to remember this for when the zucchini harvest comes....this was a great sandwich! I used vegan alternatives for the dairy - it all came together pretty easily, considering I grilled in the oven...will be even better on the BBQ in the summer. I agree with sugarpea, the marinade could be used for lots of other things. Thanks Ellie! Made for Veg*n Swap Apr10.
- 8 ounces Japanese eggplants, half peeled (striped)
- 8 ounces red onions, sliced 1/2 inch thick
- 8 ounces zucchini, sliced 1/4 inch thick
- 8 ounces bell peppers (red or green)
- 1⁄3 cup vegetable oil
- 1 1⁄2 tablespoons rice wine vinegar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon fresh rosemary, chopped
- 1 1⁄2 teaspoons garlic, chopped
For the spread
- 1⁄2 cup roasted garlic
- 3 tablespoons mayonnaise
- 1⁄2 teaspoon salt
To assemble sandwiches
- 4 (6 ounce) French rolls (or po' boy loaves)
- 6 ounces Fontina cheese
- sliced tomatoes
- lettuce, cut into thin strips
Directions See How It's Made
- Combine marinade ingredients in a blender and puree. Set aside.
- In a blender combine spread ingredients and puree. Set aside.
- In a marinating dish combine vegetables and marinade, toss to cover. Marinate 20 minutes while preparing grill.
- Grill vegetables over hot coals until tender, turning often. DO NOT CHAR. Peel and slice the pepper.
- To assemble, spread po' boy loaves with spread and add tomatoes and lettuce. Lay the vegetables (eggplant, onions, zucchini, roasted pepper, and onion) and the cheese on top. Top with dressed top bread and slice in half.