Grilled Vegetable Sandwich
A Uncategorized recipe with mayonnaise, chopped fresh parsley, of dried oregano. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
Preheat the barbecue or stovetop grill.
- 2
To prepare a spread, put 3 tablespoons of mayo into a small bowl and add parsley, oregano and pinch of salt.
chopped fresh parsley(1/2 tsp)of dried oreganosaltsmall zucchini(1) - 3
Set this and remaining mayo aside until you're ready to make the sandwich.
- 4
Prepare the bell pepper by cutting it into quarters and seeding it.
red bell pepper(1) - 5
Brush the entire surface with olive oil.
olive oil(1/4 c) - 6
Slice the zucchini, squash and eggplant into lengthwise slices no more than 1/8 to 1/4-inch thick.
small zucchini(1)yellow summer squash(1)eggplant(1/4)to 8 separated onion ring slices 2 whole slices(6)to 4 slices tomato 1 medium tomato(3) - 7
Brush these slices with oil as well.
to 8 separated onion ring slices 2 whole slices(6)to 4 slices tomato 1 medium tomato(3) - 8
Cook the red pepper on a hot grill for 2 to 3 minutes.
red bell pepper(1) - 9
At that point, add the remaining vegetables to the grill and cook everything for 4 to 5 minutes or until all the vegetables are tender.
- 10
Be sure to salt the vegetables and, of course, turn them halfway through cooking time.
salt - 11
When veggies are tender and begin to char, remove them from the grill and prepare each sandwich by first cutting the rolls in half lengthwise through the middle.
sourdough french rolls(2) - 12
Spread the parsley-mayo over the face of the bottom halves.
chopped fresh parsley(1/2 tsp) - 13
Arrange the veggies on roll by stacking the zucchini, yellow squash and then eggplant.
small zucchini(1)yellow summer squash(1)eggplant(1/4) - 14
Peel the skin off the red peppers, then stack on eggplant.
red bell pepper(1)eggplant(1/4) - 15
Divide the Parmesan cheese and sprinkle it over the peppers.
red bell pepper(1)fresh grated parmesan cheese(1 tbsp) - 16
Arrange the onions on peppers, then tomato slices.
red bell pepper(1)to 8 separated onion ring slices 2 whole slices(6)to 4 slices tomato 1 medium tomato(3) - 17
Add lettuce leaves.
leaves red leaf lettuce(2) - 18
Finish topping with the remaining mayo and top of roll.
Rate this recipe
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Grilled Vegetable Sandwich
A Uncategorized recipe with mayonnaise, chopped fresh parsley, of dried oregano. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
18 steps- 1
Preheat the barbecue or stovetop grill.
- 2
To prepare a spread, put 3 tablespoons of mayo into a small bowl and add parsley, oregano and pinch of salt.
chopped fresh parsley(1/2 tsp)of dried oreganosaltsmall zucchini(1) - 3
Set this and remaining mayo aside until you're ready to make the sandwich.
- 4
Prepare the bell pepper by cutting it into quarters and seeding it.
red bell pepper(1) - 5
Brush the entire surface with olive oil.
olive oil(1/4 c) - 6
Slice the zucchini, squash and eggplant into lengthwise slices no more than 1/8 to 1/4-inch thick.
small zucchini(1)yellow summer squash(1)eggplant(1/4)to 8 separated onion ring slices 2 whole slices(6)to 4 slices tomato 1 medium tomato(3) - 7
Brush these slices with oil as well.
to 8 separated onion ring slices 2 whole slices(6)to 4 slices tomato 1 medium tomato(3) - 8
Cook the red pepper on a hot grill for 2 to 3 minutes.
red bell pepper(1) - 9
At that point, add the remaining vegetables to the grill and cook everything for 4 to 5 minutes or until all the vegetables are tender.
- 10
Be sure to salt the vegetables and, of course, turn them halfway through cooking time.
salt - 11
When veggies are tender and begin to char, remove them from the grill and prepare each sandwich by first cutting the rolls in half lengthwise through the middle.
sourdough french rolls(2) - 12
Spread the parsley-mayo over the face of the bottom halves.
chopped fresh parsley(1/2 tsp) - 13
Arrange the veggies on roll by stacking the zucchini, yellow squash and then eggplant.
small zucchini(1)yellow summer squash(1)eggplant(1/4) - 14
Peel the skin off the red peppers, then stack on eggplant.
red bell pepper(1)eggplant(1/4) - 15
Divide the Parmesan cheese and sprinkle it over the peppers.
red bell pepper(1)fresh grated parmesan cheese(1 tbsp) - 16
Arrange the onions on peppers, then tomato slices.
red bell pepper(1)to 8 separated onion ring slices 2 whole slices(6)to 4 slices tomato 1 medium tomato(3) - 17
Add lettuce leaves.
leaves red leaf lettuce(2) - 18
Finish topping with the remaining mayo and top of roll.
Rate this recipe
