Sunday, November 02, 2008

Great Grilled Vegetable Sandwiches

Even Rachael Ray can't screw up 100% of the time, right? I took a risk and tried this recipe for dinner, because it's grilled vegetables and mayonnaise on bread. How could she screw that up? Thankfully, our risk paid off and dinner was tasty. It was hard to eat since it was piled so high, but it was definitely good. We might make this again, but we'll probably stick to some other easier-to-eat grilled veggie sandwiches.

We had this with some Crash Hot Potatoes and it was good.


Great Grilled Vegetable Sandwiches
Rachael Ray

1 Japanese eggplant sliced on an angle in half-inch thick slices
1 small zucchini sliced on an angle in half-inch thick slices
1 red pepper cut in quarter's lengthwise
1 small red onion cut into 4 slices
2 portobello mushroom caps
1/2 cup extra-virgin olive oil
Salt and pepper
8 slices crusty peasant style bread cut 1/2-inch thick
4 pieces red leaf lettuce

Herbed Mayonnaise, recipe follows

3/4 cup mayonnaise
1/2 lemon, juiced
A few drops hot sauce
1 garlic clove, crushed and skin removed
2 tablespoons thyme leaves
2 tablespoons flat-leaf parsley leaves
2 tablespoons chopped chives

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.

Herbed Mayonnaise:
Combine all ingredients in a food processor and pulse.

Yield: 4 servings

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