Sum­mer­time Grilled Veg­gie Sand­wiches

The Phoenix - - COMMUNITY - RECIPE COUR­TESY OF AL­BERT­SON COOK­ING SCHOOL

IN­GRE­DI­ENTS

1 medium egg­plant, sliced ob­long

2 medium zuc­chini, sliced ob­long

1 yel­low bell pep­per, seeded and cut in quar­ters

1 red bell pep­per, seeded and cut in quar­ters

1 medium red onion, sliced in ¼-inch rounds

2 porta­bella mush­room caps, destemmed and cleaned 3 Roma toma­toes, sliced 1 (6½-ounce) con­tainer Alou­ette cheese spread Arugula Flat­bread 5 ta­ble­spoons olive oil 1 tea­spoon herbs de Provence, di­vided

2 ta­ble­spoons bal­samic vine­gar Sea salt Fresh cracked pep­per

IN­STRUC­TIONS

Veg­etable prepa­ra­tion: Place the sliced egg­plant on a sheet pan sprin­kling both sides with salt; set aside. Place quar­tered bell pep­pers and sliced zuc­chini in a gal­lon-size Zi­ploc bag, add 2 ta­ble­spoons olive oil and ½ tea­spoon herbs de Provence, salt and pep­per. Close bag and gen­tly shake to coat pep­pers.

Rinse off the egg­plant slices, pat dry and re­turn to a flat sheet pan. Place the onion slices on the pan also. In a small bowl, com­bine 2 ta­ble­spoons olive oil and the re­main­ing herbs de Provence, salt and pep­per. Us­ing a pas­try brush, coat the egg­plant and onion slices. Sea­son with salt and pep­per. Place the­mush­room caps in a gal­lon-size Zi­ploc bag; add the re­main­ing olive oil and the bal­samic vine­gar.

Sand­wich prepa­ra­tion: Ar­range the sliced toma­toes on a plat­ter with the arugula in the cen­ter. Have the cheese spread open and ready, prefer­ably brought up to room tem­per­a­ture.

Grilling method: Grill all veg­eta­bles over medium heat, turn­ing once. Be sure not to over-cook them or they will get too soft for the sand­wiches. Ar­range the grilled veg­eta­bles on a plat­ter and set aside. Heat the flat­bread on the grill over medium heat. Be care­ful not to burn the bread, just heat it gen­tly.

Assem­bly: Spread the Alou­ette cheese on the flat­bread, add your choice of the grilled veg­eta­bles, then add some sliced tomato and arugula. Roll the flat­bread, or fold it in half. Yield: 4 or 5 sand­wiches.

Chef’s notes: For va­ri­ety, add some thinly sliced pro­sciutto, or even add some grilled salami. If grilling the salami, watch it CARE­FULLY; it will burn very quickly. When done prop­erly it crisps up just like ba­con and adds awon­der­ful crunch to the sand­wich. Feel free to use what­ever sum­mer veg­eta­bles you have on hand. The fun part about these sand­wiches is that your guests get to cre­ate their own…mak­ing each sand­wich just the way they like it!

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