Summer Harvest Sandwich Recipe
With Grilled Eggplant, Zucchini, Roasted Red Pepper, Bermuda Onion, Red & Yellow Tomatoes, Sprouts, Provolone Cheese, Mixed Greens & Lemon-Herb Aioli all on Toasted Multi Grain.
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Ingredients
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Sandwich Ingredients
Method
Preparation Steps
- 1
Grill the Vegetables
Preheat the grill to medium-high heat. Slice the eggplant and zucchini into 1/4-inch thick rounds. Brush the slices with olive oil and season with salt and pepper. Grill the eggplant and zucchini for about 3-4 minutes on each side until tender and grill marks are visible. Remove from grill and set aside.
- 2
Prepare the Roasted Red Pepper
If using fresh red bell pepper, roast it over an open flame until charred. Place it in a bowl covered with plastic wrap for about 10 minutes, then peel off the skin, remove seeds, and slice. If using jarred roasted red pepper, simply drain and slice.
- 3
Slice the Other Vegetables
Thinly slice the Bermuda onion, red tomato, and yellow tomato.
- 4
Toast the Bread
Toast the multi-grain bread slices until golden brown.
- 5
Assemble the Sandwich
Spread 1 tablespoon of lemon-herb aioli on each slice of toasted bread. Layer with grilled eggplant, zucchini, roasted red pepper, Bermuda onion, red and yellow tomatoes, sprouts, provolone cheese, and mixed greens. Top with another slice of bread.
- 6
Serve
Cut the sandwich in half and serve immediately with extra aioli on the side if desired.