Grilled Vegetable Sandwich

1 servings

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Grilled Vegetable Sandwich Ingredients

8 lg Garlic cloves; peeled	8 Green onions; roots and 4
1 ts Plus 3 tablespoons olive	; of green tops
; extra-virgin)	; trimmed
2 Red bell peppers; halved,	2 ts Minced fresh thyme or 3/4
4 Eggplant slices;	3 tb Slice fresh basil
1 md Zucchini; cut lengthwise	2 tb Balsamic vinegar
; 4 slices	4 lg Whole-grain rolls; halved,
4 lg Fresh shiitake mushrooms;	1 Tomato; thinly sliced

Instructions for Grilled Vegetable Sandwich

Preheat oven to 350F. Place garlic in custard cup; drizzle with 1 teaspoon oil. Cover with foil; bake until garlic is tender, about 35 minutes. Cool and mash garlic. Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil peppers, rounded side toward heat, until peppers are charred, about 10 minutes. Wrap in paper bag; let stand 10 minutes. Peel peppers. Transfer to platter. Arrange eggplant, zucchini, mushrooms and green onions on baking sheet. Brush vegetables on each side with 1 tablespoon oil. Season with salt and pepper. Grill or broil vegetables until golden and tender, turning once, about 6 minutes per side. Cut green onions into 2-inch pieces. Transfer vegetables to same platter. Sprinkle with thyme and basil. Whisk vinegar and remaining 1 tablespoon oil in bowl until blended. Season with salt and pepper. Drizzle dressing over vegetables. Spread rolls with mashed garlic, dividing equally. Top each roll with tomato slices, then roasted pepper, eggplant, zucchini, green onions and mushroom. Serves 4. Bon Appetit April 1995 Converted by MC_Buster. Per serving: 196 Calories (kcal); 1g Total Fat; (5% calories from fat); 9g Protein; 45g Carbohydrate; 0mg Cholesterol; 45mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: VegetablesCuisine: Uncategorized