Well nice weather is slow in coming this year but the produce looked so good this week I couldn't resist. While we had to much rain to grill I broiled them and will anxiously wait for that nice weather to get here. I first adapted this recipe from this Rachel Ray sandwich, http://www.foodnetwork.com/recipes/rachael-ray/great-grilled-vegetable-sandwich-recipe/index.html
I usually do it open face but tonight had a delicious fresh dense whole grain bread so went with the second slice of bread.
For 2 people:
1 eggplant
1 zucchini
1 large vidalia onion
portabello mushrooms
1 roasted red pepper
sliced Provolone (today I used Gruyere because I had it)
bread or rolls--had a great
a vinagrette
lemon mayo:
reduced fat mayo
lemon zest
lemon juice
celery seed
thyme
salt & pepper
red pepper flakes
dashes of Tabasco
mix, season to taste and set in refrigerator to let flavors meld
Slice all vegetables, drizzle with your favorite vinagrette (I do a homemade basalmic or a lemon dijon) layer on a baking sheet to broil or place on preheated grill. Turn when vegetables begin to brown, remove when flip side is browned.
Smear each side of bread with lemon mayo, layer vegetables, top with cheese you can broil the cheese if using a roll or for openface sandwich also you can panini with a top slice of bread.
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| mix mayo ahead and refrigerate |
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| vegetables broiling |
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| shredded gruyere, your favorite melting cheese will work |
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