Mad about BBQ sauce !
Trying to make you enjoy barbecue sauce as much as we do

Grilled summer vegetable sandwich

Wednesday, 4 July 2012 07:51 by nico
It seems that summer has (again) forgotten to pass by Belgium this year. Nevertheless, peppers, eggplant and zucchini are in season so it's the perfect time to try out something with these yummy veggies !   Adapted from ReadyPrepGo Ingredients For 2 persons 1 eggplant 1 small zucchini 1 red bell pepper 1 ball fresh mozzarella di buffala Hummus (I bought ready-made hummus but you can make your own) 4 slices of white bread (or ciabatta) Fresh basil leaves Olive oil for brusing Salt, pepper and garlic powder Procedure 1. Prepare the veggies: Slice the pepper into quarts, slice the zucchini into slices 3 mm thick and slice the eggplants into slices 5 mm thick. Lay the eggplant slices on a double thickness of paper towels and sprinkle with salt. Let stand until beads of water appear on the surface, about 20 minutes. Pat dry with paper towels. 2. Prepare your grill for direct cooking over high heat, but keep a zone without coals. Place the peppers skin-side down over high heat. Burn the skin until it is thoroughly charred.   3. In the meantime, brush the zucchini and eggplants slices lightly with olive oil, sprinkle with salt, pepper and garlic powder. When the peppers are ready, remove them from the grill and put them in a plastic bag for a couple of minutes, then remove the skin. 4. Place the eggplant slices directly on the cooking grate or on a grilling tray (using a tray is much easier and avoids loosing slices into the fire) and cook until soft and not too deeply browned. Do the same with zucchini slices and make sure not to overcook the zucchini. The main advantage of the grilling tray here is that you can put the eggplant on one side and the zucchini on the other one and flip the tray. 5. Turn the grill down to medium heat. Brush the bread with olive oil and sprinkle some garlic powder. Place the bread oiled-side down over the coals to toast it, about 1 to 2 minutes. Be careful not to burn the bread. Flip and cook the other side of the bread, 1 minute more. 6. Coat toasted bread with hummus, then place mozzarrella slices, eggplant, zucchini, peppers and fresh basil. 7. Reheat in a disposable foil pan over medium heat for a couple of minutes. My wife didn’t want to eat the grilled veggies in a sandwich so she simply layered the vegetables and mozzarrella in a foil pan and reheat the dish over medium heat.
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