Grilled Vegetable Sandwiches

Name: Grilled Vegetable Sandwiches
Total time: 15 min
Yield: 4 sandwiches
Ingredients: 2 tablespoons olive oil; 2 medium-size zucchini, scrubbed, trimmed and sliced lengthwise in 1/8-inch-thick strips; 2 baby eggplant, white or purple, washed, trimmed and halved lengthwise; 2 large red onions, peeled and cut into 1/8- to 1/4-inch thick slices; 10 to 15 large fresh basil leaves; 4 hoagy or submarine rolls, preferably semolina

By Marian Burros

Total Time: 15 minutes
Rating: 4(12)
Comments: Read comments

Featured in: EATING WELL; Between the Bread, Lower-Fat Fillings

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Ingredients

Yield:4 sandwiches

2tablespoons olive oil
2medium-size zucchini, scrubbed, trimmed and sliced lengthwise in ⅛-inch-thick strips
2baby eggplant, white or purple, washed, trimmed and halved lengthwise
2large red onions, peeled and cut into ⅛- to ¼-inch thick slices
10 to 15large fresh basil leaves
4hoagy or submarine rolls, preferably semolina

Ingredient Substitution Guide

Preparation

Step 1
Prepare grill.
Step 2
Brush vegetables lightly with one tablespoon or less of the olive oil on both sides.
Step 3
Grill zucchini 10 to 12 minutes, depending on thickness, turning several times; grill eggplant 6 to 8 minutes, turning; grill onion 6 to 8 minutes, turning.
Step 4
Arrange vegetables in layers on flat plate, sprinkling remaining olive oil over them, interspering the layers with basil leaves. Allow to sit at room temperature for a few hours for flavors to meld.
Step 5
If possible, use without refrigerating, but if refrigeration is necessary, return to room temperature before making into sandwiches.
Step 6
Slice rolls lengthwise, but not completely through. Pull out the excess bread in the middle and fill with vegetables.