VEGAN-Grilled Vegetable Club Sandwich

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<mx2 source= " MasterCook 5.0 " date= " September 13, 2000 " >

<Summ>

<Nam>

Grilled Vegetable Club Sandwich

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<RcpE name= " Grilled Vegetable Club Sandwich " author= " Grace Restaurant, Chicago " >

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* Exported from MasterCook *

 

Grilled Vegetable Club Sandwich

 

Recipe By :Grace Restaurant, Chicago

Serving Size : 8 Preparation Time :0:00

Categories : Main Courses/Meatless

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large red bell peppers

8 4-inch diameter Portobello mushrooms -- stemmed, dark gills

8 3/4 " thick eggplant rounds -- (cut from 22-oz eggp

2 fennel bulbs -- cut into 1/4 " thick

Olive oil

2 teaspoons chopped fresh thyme

2 tablespoons balsamic vinegar

4 garlic cloves

3/4 cup extra-virgin olive oil

24 1/2 " thick potato bread or egg bread slices -- (from 2 loaves)

2/3 cup chopped fresh basil

 

Prepare barbecue (medium heat). Grill red peppers until charred on all sides,

turning occasionally. Enclose in paper bag. Let

stand 10 minutes. Peel, quarter, and seed peppers. Set aside

 

Brush mushrooms, eggplant, fennel and onion with olive oil; sprinkle with salt

and pepper. Grill vegetables until cooked through,

turning once, about 16 minutes for mushrooms, 8 minutes for eggplant, 6 minutes

for fennel and 5 minutes for onion. Transfer

vegetables to baking sheet and sprinkle with fresh thyme.

 

Combine 4 red pepper quarters, vinegar and garlic in blender; puree. Add 3/4

cup oil in thin stream. Season red pepper pesto to

taste with salt and pepper.

 

Brush bread with oil. Grill until lightly toasted, about 1 minute per side.

Place 8 bread slices on work surface. Divide half of

grilled vegetables evenly among bread. Drizzle with half of red pepper pesto

and sprinkle with half of basil. Top each with

another bread slice and divide remaining vegetables, pesto and basil equally

among sandwiches. Top each sandwich with another bread

slice and serve.

 

Source:

" Bon Appétit, September 2000 "

S(Formatted by):

" KES on 9/13/00 "

Copyright:

" Condé Nast Publications "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1065 Calories (kcal); 32g Total Fat; (26% calories from fat); 29g

Protein; 167g Carbohydrate; 3mg Cholesterol; 1693mg

Sodium

Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 6 Fat;

0 Other Carbohydrates

 

NOTES : Grace

Chicago

 

Chef Ted Cizma named his ultra-popular restaurant after one of his daughters.

The fare is billed as American, but it's more unusual

than might be imagined. Cizma is known for his way with game and other great

American ingredients: The blackberry-stuffed venison

loin, made with berries form Oregon and meat from Texas, is a fine example. But

his talents aren't limited to working with

game-this vegetarian entrée shows off the chef's versatility.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4601 0

 

]]>

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<Serv qty= " 8 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Main Courses/Meatless

</CatT>

</CatS>

<IngR name= " red bell peppers " unit= " large " qty= " 3 " ></IngR>

<IngR name= " Portobello mushrooms " unit= " 4-inch diameter " qty= " 8 " >

<IPrp>

stemmed, dark gills scraped out

</IPrp>

</IngR>

<IngR name= " eggplant rounds " unit= " 3/4 & quot; thick " qty= " 8 " >

<IPrp>

(cut from 22-oz eggplant)

</IPrp>

</IngR>

<IngR name= " fennel bulbs " qty= " 2 " >

<IPrp>

cut into 1/4 & quot; thick slices

</IPrp>

</IngR>

<IngR name= " Olive oil " ></IngR>

<IngR name= " chopped fresh thyme " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " balsamic vinegar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " garlic cloves " qty= " 4 " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " potato bread or egg bread slices " unit= " 1/2 & quot; thick " qty= " 24 " >

<IPrp>

(from 2 loaves)

</IPrp>

<INtI>

4601

</INtI>

</IngR>

<IngR name= " chopped fresh basil " unit= " cup " qty= " 2/3 " ></IngR>

<DirS>

<DirT>

Prepare barbecue (medium heat). Grill red peppers until charred on all sides,

turning occasionally. Enclose in paper bag. Let

stand 10 minutes. Peel, quarter, and seed peppers. Set aside

</DirT>

<DirT>

Brush mushrooms, eggplant, fennel and onion with olive oil; sprinkle with salt

and pepper. Grill vegetables until cooked through,

turning once, about 16 minutes for mushrooms, 8 minutes for eggplant, 6 minutes

for fennel and 5 minutes for onion. Transfer

vegetables to baking sheet and sprinkle with fresh thyme.

</DirT>

<DirT>

Combine 4 red pepper quarters, vinegar and garlic in blender; puree. Add 3/4

cup oil in thin stream. Season red pepper pesto to

taste with salt and pepper.

</DirT>

<DirT>

Brush bread with oil. Grill until lightly toasted, about 1 minute per side.

Place 8 bread slices on work surface. Divide half of

grilled vegetables evenly among bread. Drizzle with half of red pepper pesto

and sprinkle with half of basil. Top each with

another bread slice and divide remaining vegetables, pesto and basil equally

among sandwiches. Top each sandwich with another bread

slice and serve.

</DirT>

</DirS>

<Srce>

Bon Appétit, September 2000

</Srce>

<AltS label= " Formatted by " source= " KES on 9/13/00 " />

<CpyR>

Condé Nast Publications

</CpyR>

<Note>

Grace & #013; & #010;Chicago & #013; & #010; & #013; & #010;Chef Ted Cizma named his

ultra-popular restaurant after one of his daughters. The

fare is billed as American, but it & apos;s more unusual than might be imagined.

Cizma is known for his way with game and other great

American ingredients: The blackberry-stuffed venison loin, made with berries

form Oregon and meat from Texas, is a fine example.

But his talents aren & apos;t limited to working with game-this vegetarian entrée

shows off the chef & apos;s versatility.

</Note>

</RcpE></mx2>