Ingredients Jump to Instructions ↓

  1. 1/2 cup pitted ripe olives

  2. 2 to 3 tablespoons balsamic vinegar

  3. 1 garlic clove, minced

  4. 1/8 teaspoon salt Dash pepper

  5. 1/4 cup olive oil SANDWICHES:

  6. 1/4 cup olive oil

  7. 3 garlic cloves, minced

  8. 1 teaspoon pepper

  9. 1/2 teaspoon salt

  10. 1 large eggplant, cut lengthwise into 1/2-inch slices

  11. 2 large sweet red peppers, quartered

  12. 8 slices firm white bread (1/2 inch thick)

  13. 1/4 cup fresh basil leaves, thinly sliced

Instructions Jump to Ingredients ↑

  1. Place the first five ingredients in a food processor; cover and process until pureed. While processing, gradually add oil in a steady stream; process until blended. Set aside. For sandwiches, in a small bowl, combine the oil, garlic, pepper and salt; brush over eggplant and red peppers. Prepare grill for indirect heat, using a drip pan. Arrange vegetables on a grilling grid; place on a grill rack over drip pan. Grill, covered, over indirect medium heat for 10-12 minutes or until tender. Remove and keep warm. Grill bread over medium heat grill for 1-2 minutes on each side or until toasted. Spread olive mixture over toast. Top four slices with vegetables and basil; top with remaining toast. Yield: 4 servings. Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.


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