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Grilled Vegetable Po'boys

  • 45minutes
  • 926calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 226.79 g Japanese eggplants , half peeled (striped)

  2. 226.79 g red onions , sliced

  3. 1/2 inch thick

  4. 226.79 g zucchini , sliced

  5. 1/4 inch thick

  6. 226.79 g bell peppers (red or green)

  7. 78.07 ml vegetable oil

  8. 22.18 ml rice wine vinegar

  9. 1 1/53 ml salt

  10. 1 1/53 ml pepper

  11. 2.46 ml fresh rosemary , chopped

  12. 7 1/39 ml garlic , chopped

  13. 118 1/59 ml roasted garlic

  14. 44 1/37 ml mayonnaise

  15. 2.46 ml salt

  16. pepper

  17. 4 (680 1/38 g) French rolls (or po' boy loaves)

  18. 170.09 g Fontina cheese

  19. sliced tomato

  20. lettuce , cut into thin strips

Instructions Jump to Ingredients ↑

  1. Combine marinade ingredients in a blender and puree. Set aside.

  2. In a blender combine spread ingredients and puree. Set aside.

  3. In a marinating dish combine vegetables and marinade, toss to cover. Marinate 20 minutes while preparing grill.

  4. Grill vegetables over hot coals until tender, turning often. DO NOT CHAR. Peel and slice the pepper.

  5. To assemble, spread po' boy loaves with spread and add tomatoes and lettuce. Lay the vegetables (eggplant, onions, zucchini, roasted pepper, and onion) and the cheese on top. Top with dressed top bread and slice in half.

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