Grilled Marinated Veggie Sandwich

This meatless, all-veggie sandwich is bursting with flavors and textures! Guilt-free, too!


July 2008 | By Johanna de Larazzabal-Blanco
Grilled Marinated Veggie Sandwich
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at a glance

Main Ingredient

Vegetables

Type

Sandwiches

Preparation Time

00:00:00


Date Published

July 2008

Don't have time to fuss around with a grill and wait for veggies to marinate? In a pan, wilt some spinach leaves with a clove of minced garlic and use this instead of the grilled veggies. Top with gorgonzola cheese while still hot and sprinkle with pine nuts.

Serves
Prep Time
30 minutes
      plus 30 minutes marinating time

1 thin Asian eggplant, sliced diagonally
1 zucchini, sliced diagonally
1 onion, sliced into rings
2 red peppers, quartered, seeds removed
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon oregano
salt and freshly cracked black pepper
Parmesan cheese
2 individual-sized focaccia bread

Grill all the vegetables, about 2 minutes on each side. When soft, set aside to cool.

Once veggies have cooled, toss with the olive oil, red wine vinegar, oregano. Season with salt and pepper to taste. Marinate for at least 30 minutes.

Pile veggies on focaccia bread and shave Parmesan on top. Cover with other focaccia half.




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