Grilled Vegetable Sandwiches

My grilled vegetable sandwiches can be made mostly ahead of time for those busy evenings. Grill up the eggplant, portabella and red pepper in the morning or the day before so all you need to do is layer up that bad boy and you’ve got dinner. If you’re not into aioli, or don’t feel like taking the time to make it, substitute plain mayo. I had a few pieces of the grilled eggplant left over… If you do to, just use them in a wrap with hummus, red onion, thinly sliced romaine, fresh basil and Dijon mustard.

What You Need:

1 small loaf ciabatta, divided into 3 even pieces and sliced horizontally

1 small eggplant, cut into 1/2” rings

2 portabella mushroom caps, stem removed

1 red bell pepper, cut into 2” strips

1/3 cup fresh basil leaves, about 6 large leaves
1 tomato, thinly sliced
¼ cup red onion, thinly sliced

1 recipe aioli, recipe follows

2 Tbs Dijon mustard
Extra virgin olive oil
Salt and pepper to taste (optional: salt free grill seasoning)

What To Do:

Drizzle red pepper, eggplant and portabella with extra virgin olive oil and season with salt and pepper ( and grill seasonings if desired).

On an outdoor grill over medium low heat, grill red pepper, eggplant and portabella mushroom caps until browned, but still has some crunch (al dente) - about 15 minutes.  Slice mushrooms into 1" strips.

Dig out some of the bread in the center of the ciabatta to make room for all the goodies.

Spread both sides of the bread with the aioli and mustard.  Layer both sandwiches with all remaining ingredients.

Serve immediately.





Serves 3



Bon Appetit!
Mary

How To Make Aioli:

What You Need:

3 Tbs light mayo
2 small cloves garlic, grated
1 ½ Tbs capers
Zest of one lemon
1/8 tsp salt
1/8 tsp freshly cracked black pepper



What To Do:

Combine all ingredients in a small food processor.

Whirl away until smooth. Set aside.