It’s here, It’s here!
Warm weather!
To celebrate, this week I wore shorts, started cycling to work, planted my flower and herb garden and most importantly, fired up the barbecue. It’s been glorious.
So far on the bbq, my man has cooked me a perfect steak and our good friends have treated us to some damn fine ribs. Now it’s my turn.
Vegetables on the bbq are freaking awesome. All of ’em. This recipe will give you five solid examples, but the list is endless.
Truly, all they need is a little oil to prevent sticking and a sprinkle of salt and pepper. The grill does the rest.
Those up there, they look good huh? I made a triple batch so I could have some left for my family coming to visit this weekend. I’ll have them to put in sandwiches, salads or to toss with a pasta for another quickie meal.
For dinner tonight and lunch tomorrow, we’ve got these terrific sandwiches. They’re also a good make ahead option. The balsamic drizzle and the herbed goat cheese are great match for the sweet and smokey veg, but feel free to experiment with your own combo.
Have you got a favourite veg to grill?
Erin
Grilled Vegetable sandwiches
Print recipe| Serves | 5 |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
Ingredients
- 1 large red onion (sliced in 1/2" rounds)
- 1 red bell pepper (seeded and sliced into 5 pieces)
- 1 zucchini (cut into 1/4" slices lengthwise)
- 1 japanese eggplant (cut into 1/4" slices lengthwise)
- 1 large or 2 small portobello mushroom caps (cut into 1/4" sliced)
- extra vigin olive oil for brushing
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 140g herbed goat cheese (I used PC)
- 2 teaspoons good quality balsamic vinegar
- 5 whole grain ciabatta buns (or other good sandwich buns)
Note
Double or triple your batch of grilled vegetables for use in meals later in the week.
Directions
| 1. | Preheat grill or barbecue to medium heat. |
| 2. | Brush both sides of all cut vegetables with olive oil, sprinkle evenly with salt and pepper. |
| 3. | For onions and peppers, grill 3-5 minutes per side until slightly charred and softened. For mushrooms, zucchini and eggplant, grill 2-3 minutes per side. |
| 4. | Transfer all vegetables to a large plate or cookie sheet in one layer. Drizzle with balsamic vinegar. Cover with foil until ready to use. |
| 5. | For each sandwich, layer 1/5 of the crumbled goat cheese, 1-2 slices of mushroom, zucchini and eggplant, 1 slice of red pepper and 2-3 onion rings. |
Anonymous says
It’s all looking great Erin! I am really looking forward to this weekend. Your grilled veggie sandwiches look fabulous. YUM!!!!!
susan says
Loved grilled veggies – and the photos are lovely! Great job.