Prepare a charcoal grill and light 1 hours before grilling. Grill the bell peppers on the charcoal grill until tender and charred; when cool, peel, seed, and slice. Grill the onion and eggplant slices on the charcoal grill, 3 to 5 minutes per side, until tender and charred. Brush with olive oil and sprinkle with thyme while grilling.
The buns can be toasted, split, on the grill if you like. Spread both sides lightly with mayonnaise and layer with either basil, onion, roasted pepper, and salt and pepper, or eggplant, onion, roasted pepper, and salt and pepper. Yield: 10 servings Typed in MMFormat by cjhartlin~~at;msn.com Source: Posted to MM-Recipes Digest V4 #8 by cjhartlin~~at;email.msn.com on Feb 22, 1999
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 10|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 29.3mg||1 %|
|Potassium 396.5mg||10 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 12.1g|
|Protein 2.2g||3 %|
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Calories per serving: 72
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