5/2/09: Another Vegetarian dish. Yesiree! I love my veggies, and so should you! Done right, most vegetables are delicious! I say most because I realize there are a few out there that are extremely hard to like. To broaden my plant food horizon, I purchased an eggplant to include in this sandwich. I grilled it right alongside the squash, and was convinced I would love it. Nope. It was much too bitter and I couldn't handle a second bite. This is probably a case of not done right, because I have had eggplant-once before-and it wasn't so bad. (Although I couldn't really taste it beneath all the butter- typical restaurant style.) So I don't (yet) know how to make eggplant desirable, but otherwise this is a very alluring veggie sandwich.
The vegetables only took a few minutes to grill. I did them on my Cuisinart Griddler, which is not quite the same as the real outdoor thing, but still tasty. Red bell peppers were much too expensive this week, so I bought a jar of roasted red peppers instead. I didn't bother placing my roasted red pepper on the grill- it just went straight on the sandwich. But charring it for a minute wouldn't hurt. The tangy lemon-garlic mayonnaise and crumbly feta fuse this stack of colorful veggies into a delectable meatless bite.
INGREDIENTS
Garlic Mayonnaise:
1/4 cup mayonnaise
3 cloves garlic, minced
1 Tbsp. lemon juice
salt and freshly ground black pepper
2. Preheat the grill for high heat. Brush vegetables with olive oil on each side. Season with salt and pepper. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
3. Spread garlic mayonnaise or hummus on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn.
1 red bell pepper, sliced (or jarred roasted red peppers- no grilling required)
1 zucchini, sliced
1 red onion, sliced
1 yellow squash, sliced
extra virgin olive oil
salt and freshly ground black pepper
4 pieces whole wheat focaccia, sliced in half (or any hearty whole grain loaf)
1 zucchini, sliced
1 red onion, sliced
1 yellow squash, sliced
extra virgin olive oil
salt and freshly ground black pepper
4 pieces whole wheat focaccia, sliced in half (or any hearty whole grain loaf)
feta, crumbled
hummus OR garlic mayonnaise (recipe below)Garlic Mayonnaise:
1/4 cup mayonnaise
3 cloves garlic, minced
1 Tbsp. lemon juice
salt and freshly ground black pepper
DIRECTIONS
1. To make the garlic mayonnaise (if using), in a small bowl, mix the mayonnaise, minced garlic, and lemon juice. Season to taste with salt and pepper. Set aside in the refrigerator.
2. Preheat the grill for high heat. Brush vegetables with olive oil on each side. Season with salt and pepper. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
3. Spread garlic mayonnaise or hummus on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn.
4. Remove from grill, and layer with the vegetables. Place tops on the sandwiches and enjoy!
Makes 4 sandwiches.
(Adapted from All Recipes)
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