Mediterranean Grilled Vegetable Sandwich

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Mediterranean Grilled Vegetable Sandwich

 

2 medium red bell peppers, halved lengthways

4 medium portobello mushroom caps

1 medium eggplant, cut into 1/2-inch thick slices

1/4 cup olive oil

salt and pepper

1/4 cup balsamic vinegar

4 ounces goat cheese or soft pepper cheese

8 slices crusty French or Italian bread, cut 1/2-inch thick and toasted

1/4 cup sliced fresh basil

 

Brush peppers, mushrooms, and eggplant with oil. Place peppers in centre of

cooking grate and grill for 2 minutes. Add mushrooms and eggplant and continue

grilling an additional 8 to 10 minutes or until all vegetables are tender,

turning occasionally during grilling time. Season vegetables with salt and

pepper to taste. Drizzle vinegar over vegetables. Spread 1 tablespoon cheese on

one side of each toasted bread slice. Evenly arrange vegetables and basil on 4

bread slices. Close sandwiches.

Makes 4 servings.

 

 

 

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