Grilled Mediterranean Vegetable Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sunset reader Rebecca Jansen of Snohomish, Washington, won us over with this Mediterranean-inspired vegetable sandwich that cooks entirely on the grill. Ingredients:
1/4 cup mayonnaise |
2 garlic cloves, minced |
1/2 teaspoon lemon juice |
2 small zucchini, thinly sliced lengthwise |
2 portabella mushrooms, sliced 1/4 in. thick |
1 eggplant (14 oz.), sliced 1/4 in. thick |
2 tablespoons olive oil |
1/2 teaspoon kosher salt |
3/4 of a 1-lb. ciabatta loaf, split horizontally |
2 ounces feta cheese, crumbled (1/2 cup) |
2 medium tomatoes, sliced |
2 cups baby arugula |
Directions:
1. Heat a grill to high (450° to 550°). Meanwhile, mix mayonnaise, garlic, and lemon juice together; set aside.
2. Brush zucchini, mushrooms, and eggplant with oil and sprinkle with salt. Grill, turning once, until softened and grill marks appear, about 3 minutes.
3. Grill bread cut side down just until grill marks start to appear, 2 minutes.
4. Cut each loaf-half into 4 pieces. Spread bottoms with mayo and smear tops with cheese. Make sandwiches with vegetables, tomatoes, and arugula.
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