Grilled Veggie Sandwich
Aloha, Essene Family and Friends!
My apologies to you all ...I meant to post this recipe before the weekend to be available for Memorial day picnics. It was a rather hectic weekend, though....lots of new things in store for Ho'omana so stay tuned. Any way, there is a whole summer of weekends ahead to fire up the grill. So here is a great sandwich recipe.
Enjoy,
Vivian
Grilled Veggie Sandwich
Tasty grilled veggie sandwich. An alternative to gardenburgers for the vegan barbecue!
Total time to make: 30 min
10 min prep
SERVES 3 -4 , 3 -4 sandwiches
- 1 cup balsamic vinegar
- 3/4 cup water
- 1 teaspoon pepper
- 1 teaspoon sea salt
- 5 tablespoons fresh basil, chopped
- 4 garlic cloves, minced
- 1 teaspoon thyme, dried (1 tablespoon if fresh)
- 1 cup sun-dried tomato, diced
- 1 shallot, chopped (if no shallot, use onion 1/4 cup)
- 1 zucchini
- 1 eggplant
- sourdough bread, sliced
- Put the following in a blender: 1/2 cup balsamic vinegar, 1/4 cup water, 1/2 tsp each of pepper and salt, 3 tablespoons of the basil, 2 cloves of the garlic, 1 tsp Thyme.
- Mix on high for 30 seconds. Pour into a gallon zip lock storage bag. close and set aside. This is your marinade.
- Slice the zucchini and eggplant lengthwise into 1/2 inch strips. Put them into the bag with the marinade. Close the bag and shake well. Allow veggies to marinade at least one hour.
- While the veggies are marinading, mix all the remaining ingredients in a large bowl. This is your sauce.
- Grill the eggplant and zucchini for aproximately 20-30 minutes, turning frequently.
- Dip sourdough bread slices in the sauce for a minute (do not soak through).
- Broil the bread until crisp.
- Put veggie slices on bread and make sandwiches.
