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Grilled
Vegetable Sandwich
- 3 medium zucchini
- 1 medium-size yellow bell pepper
- 2 medium-size red bell peppers
- 1 large onion
- 1/3 cup balsamic vinaigrette
- 2 teaspoons molasses
- 1 (16-ounce) French bread loaf
- 2 tablespoons nayonnaise
Cut zucchini lengthwise into 1/4-inch-thick oblong slices.
Cut each bell pepper into 6 wedges, and cut onion into 1/2-inch-thick
slices.
Combine vinaigrette and molasses in a large heavy-duty zip-top
plastic bag.
Add vegetables; seal bag, and chill 2 hours, turning bag occasionally.
Remove vegetables from bag, reserving marinade; place in a lightly
greased grill basket.
Cut bread loaf in half horizontally, and brush cut sides with 3
tablespoons reserved marinade.
Grill vegetables, without grill lid, over medium-high heat (350°
to 400°) 5 minutes, basting occasionally with remaining marinade.
Turn basket over, and grill, basting occasionally, 2 minutes.
Place bread, cut sides down, on grill rack; grill 3 minutes or until
vegetables are tender and bread is toasted.
Spread mayonnaise over cut sides of toasted bread.
Place grilled vegetables on bottom half of bread.
Top with remaining bread half. Cut into 8 pieces.
Makes 8 servings.
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