Grilled Vegetable sandwiches
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. |