Food We Love: Local Produce
A recent CSA share from Pete’s Greens included one of 2 different types of Eggplant - Black Beauty, which is a traditional-looking eggplant, or Japanese, which is a long and skinny. Either one would be perfect for this over-the-top veggie sandwich stack, meant to be eaten with fork and knife! If you like, make full sandwiches with 2 slices of bread, but expect juice to be running down your wrist!
Heather's Fave Grilled Vegetable Sandwiches
1/4 cup oil
2 TB soy sauce
2 TB balsamic vinegar
1 tsp prepared mustard
1 clove minced garlic
salt & fresh ground pepper
1 sweet onion cut in thick rounds
2 squash, cut into 1/2 diagonal slices
1 or 2 eggplant, cut into 1/2 slices
1 pepper, cut into thin strips
Dressing & Garnish
1/3 cup mayonnaise
2 TB finely cut basil ribbons
4 slices bread for open face stacks
1 or 2 tomatoes, sliced
1 mozzarella ball, sliced
Whisk together marinade ingredients in a large bowl. Toss cut vegetables in marinade and set aide. Mix basil into mayo to make the sandwich dressing. Heat grill or a grill pan for the vegetables.
Grill vegetables brushing with marinade, until browning and tender. Remove to a plate.
To assemble sandwiches, spread mayo on bread, layer on vegetables, tomato and cheese. Place on medium high heat grill to toast bread slightly and melt the cheese a bit. Serve immediately.
Photo: Robyn Lee