Pan-Grilled Zucchini and Eggplant

A quick and filling vegetarian sandwich. You can use Olive Tapenade or store-bought pesto as spread.

Makes about 6 sandwiches  Prep Time 10 minutes  Cooking Time 10 minutes

olive oil for frying
2 medium zucchini, sliced into thin, quarter-inch slices
2 medium eggplants, sliced into thin, quarter-inch slices

1  In a large nonstick saucepan over medium heat, swirl about 2 teaspoons olive oil.

2  Fry the sliced zucchini and eggplant until tender, seasoning with salt and pepper as you turn the slices. Place on paper-towel-lined plates to drain. (Each sandwich uses approximately 3 to 4 slices of each vegetable.)

Photography by David Hanson │ Food Styling by Melanie Jimenez │ Prop Styling by Gwyn Guanzon

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