Monday, May 02, 2011

Garden Po'Boy

I've had this recipe for awhile and decided to make it yesterday since it was a good time to start up the grill. This really isn't very different from any other grilled vegetable sandwich, which we've had many of over the years, although this one has delicious Boursin cheese spread on the bread. It was definitely delicious but I wouldn't consider it a "make again" because it's pretty basic.


Garden Po’ Boy
Vegetarian Times, May 2005

New Orleans folks cut crisp French bread in half, remove some of the soft bread center and fill that hollow with anything good to eat. The easiest way to grill vegetables is with a grill basket. It looks like a square metal bowl with lots of holes in it. This lets you to toss the vegetables freely without having them fall in the fire.

18 jumbo asparagus stems or smaller asparagus
4 large carrots -- peeled and sliced lengthwise
6 scallions
3 large red onions -- sliced 1/4-inch thick
3 red bell peppers -- quartered
4 tablespoons olive oil
2 teaspoons mashed garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 18-inchs French baguettes or 6 submarine rolls
8 ounces Boursin cheese or herbed goat cheese

1. Prepare medium charcoal fire, or preheat gas grill to medium.

2. Snap off ends of asparagus. Using vegetable basket, grill asparagus on all sides until done. Set aside.

3. Grill carrot slices and scallions in basket until done. When finished, grill onion slices and bell peppers. All vegetables should be cooked through and lightly charred.

4. Meanwhile, mix oil, garlic, salt and pepper in bowl. Pour over hot grilled vegetables. Toss gently.

5. Cut bread in half lengthwise. Tear out about one-third of interior to hollow it slightly. Spread bottom and top with cheese. Divide vegetables evenly on bottom parts of bread, and drizzle with any olive oil marinade left in bowl.

6. Place tops on loaves, and press lightly. Cut each baguette into 3 equal sections.

Servings: 6

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