| | Mediterranean Grilled Vegetable Sandwiches
2 medium red bell peppers, halved lengthways
4 medium portobello mushroom caps (about 8 oz.)
1 medium eggplant, cut into 1/2-inch thick slices
1/4 cup of olive oil
Salt and pepper
1/4 cup of balsamic vinegar
4 ounces of goat cheese (about a 3-inch log) or soft pepper cheese
8 slices crusty French or Italian bread, cut 1/2-inch thick and toasted
1/4 cup of sliced fresh basil
Brush peppers, mushrooms, and eggplant with oil. Place peppers in center of cooking grate and grill for 2 minutes. Add mushrooms and eggplant and continue grilling an additional 8 to 10 minutes or until all vegetables are tender, turning occasionally during grilling time.
Season vegetables with salt and pepper to taste. Drizzle vinegar over vegetables. Spread 1 tablespoon cheese on one side of each toasted bread slice. Evenly arrange vegetables and basil on 4 bread slices. Close sandwiches.
Makes 4 servings. |
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