In an effort to not use the oven during the heat, we're looking for anything and everything to grill these days. I came across this yummy vegetarian recipe that I modified a little bit. I made these for Chad and I and used some of the bread and cheese to make a "sandwich on a stick" (skewer) for Mia.
Ciabatta Bread or rolls
Zucchini - in 1/4" lengthwise slices
Yellow Squash - in 1/4" lengthwise slices
Eggplant - in 1/4" lengthwise slices
roasted red peppers
artichoke hearts
mozerella cheese
1/4 C pesto
1/4 C tepenade
olive oil
balsamic vinegar
Either grill or pan fry the zucchini, squash & eggplant until al dente. Spread pesto, tepenade (we actually didn't use this), and a splash of olive oil & vinegar on the bread. Layer the zucchini, peppers, squash (again didn't use), eggplant (didn't use), artichoke & cheese on the bread. Sprinkle with salt and pepper. Wrap the sandwiches tightly in tin foil that has been sprayed with Pam. BBQ for 10 or so minutes on each side. These are good hot but will stay together better if you let them cool for a bit. Yum!
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