Roasted vegetable sandwiches

10 Servings

Ingredients

Quantity Ingredient
4 Red bell peppers
4 Or 5 large sweet onions, sliced thick (ie.Vidalias)
1 large Eggplant, sliced in rounds
Extra-virgin olive oil
⅓ cup Thyme leaves, finely chopped
10 larges Seven-grain buns, split
Mayonnaise
⅔ cup Basil leaves, chopped
Coarse kosher salt and freshly ground black pepper

Directions

Prepare a charcoal grill and light 1 hours before grilling.

Grill the bell peppers on the charcoal grill until tender and charred; when cool, peel, seed, and slice.

Grill the onion and eggplant slices on the charcoal grill, 3 to 5 minutes per side, until tender and charred. Brush with olive oil and sprinkle with thyme while grilling.

The buns can be toasted, split, on the grill if you like. Spread both sides lightly with mayonnaise and layer with either basil, onion, roasted pepper, and salt and pepper, or eggplant, onion, roasted pepper, and salt and pepper. Yield: 10 servings Typed in MMFormat by cjhartlin@... Source: The Martha Stewart Cookbook

Posted to MM-Recipes Digest V4 #8 by cjhartlin@... on Feb 22, 1999

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