Grilled Eggplant, Pepper And Arugula Sandwich W Basil-Mint

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Grilled Eggplant, Pepper And Arugula Sandwich W Basil-Mint Ingredients

1 lg Eggplant - (abt 1 1/4 lb);	Basil-Mint Pesto; see * note
Olive oil	1 c Young arugula leaves; tough
Salt; to taste	1 sm Cucumber; peeled, thinly
Freshly-ground black pepper;	Salt; to taste
2 md Red bell peppers	Freshly-ground black pepper;
4 Thick Three-inch square	Balsamic vinegar

Instructions for Grilled Eggplant, Pepper And Arugula Sandwich W Basil-Mint

* Note: See the "Basil-Mint Pesto" recipe which is included in this collection. Slice eggplant into eight 1/4-inch thick rounds, brush with olive oil and season lightly with salt and pepper. Stem and seed peppers and lightly brush with oil. Over hot coals or under a broiler grill the eggplant and peppers on both sides until the eggplant is browned and cooked through and the peppers softened and lightly charred. With the point of a knife, lightly scrape peppers to remove any loose charred skin. Split peppers in half lengthwise. Spread focaccia liberally with pesto. Top bottom slice of focaccia with grilled eggplant slices, arugula, cucumbers, a sprinkling of salt and pepper, drops of balsamic vinegar and the red pepper halves. Top with focaccia slice and insert a long wooden pick containing pitted olives and pickled garlic cloves, if desired. This recipe yields 4 sandwiches. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9657 broadcast 08-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-02-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.

Main Ingredient: VegetablesCuisine: Uncategorized

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