Ingredients Jump to Instructions ↓

  1. 1 Japanese eggplant - sliced on angle Into 1 Zucchini - sliced on angle (small) Into 1/2" thick slices

  2. 1 Red pepper - quartered lengthwise

  3. 1 Red onion - cut into 4 slices (small)

  4. 2 Portobello mushroom caps

  5. 1/2 cup 118ml Extra-virgin olive oil Coarse salt - to taste Freshly-ground black pepper - to taste

  6. 8 Crusty peasant style bread,

  7. 1/2" thick

  8. 4 Red leaf lettuce Herbed Mayonnaise - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with herbed mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread. This recipe yields 4 servings.


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