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Categories:
eggplant zucchini salt garlic olive oil black olives tomato red pepper balsamic vinegar herbes red bell pepper yellow bell pepper red leaf goat cheese pepper
Viewed: 18 - Published at: 6 years agoIngredients
- 1 medium eggplant
- 1 zucchini
- Salt
- 1 large head garlic
- 2 teaspoons olive oil or olive oil cooking spray
- 1/8 cup black olives, pitted
- 1 large plum tomato, peeled, seeded and diced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon balsamic vinegar
- 1 1/4 teaspoons Herbes de Provence
- 1 red bell pepper, seeded, cored and cut in half
- 1 yellow bell pepper, seeded, cored and cut in half
- 4 red-leaf lettuce leaves
- 2 ounces goat cheese, optional
- 2 French rolls or baguette sliced in half
- Pepper
Method
- Slice the eggplant and zucchini lengthwise into 1/4-inch thick strips and lightly sprinkle with salt.
- Let stand in a colander for about 1/4-hour until vegetables perspire.
- Rinse well and dry with a paper towel.
- Meanwhile, remove outer skin from head of garlic and cut tops of cloves off.
- Brush garlic lightly with olive oil and place in the center of the cooking grate.
- Cook 45 minutes or until garlic is soft and cooked through.
- Remove from grill, remove garlic pulp, and set aside.
- Combine garlic with the olives, tomato, red pepper flakes, balsamic vinegar and Herbes de Provence in the bowl of a food processor.
- Lightly pulse with 1 teaspoon of olive oil, until mixture has combined and formed a paste.
- Lightly brush or spray eggplant, zucchini, and bell peppers with olive oil and place in center of the cooking grate.
- Grill, for 4 to 6 minutes, turning once during cooking.
- Vegetables should be cooked through, but not limp.
- Just before serving, split rolls and place on cooking grate to toast.
- Assemble sandwiches by layering lettuce, grilled vegetables and goat cheese (if desired).
- Spread garlic-olive paste on top bun and season vegetables with salt and pepper.
