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Grilled Vegetable Subs




This cheesy vegetarian sandwich is stuffed with fire roasted vegetables, fresh basil, antipasto, and lots of fresh mozzarella.


 

Grilled Vegetable Subs


Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 servings


INGREDIENTS


For the Grilled Vegetables

  • 1 zucchini, sliced

  • 2 long sweet bell peppers, sliced

  • 1 red onion, sliced into rounds

  • 1/2 an eggplant, sliced into rounds

  • 3 tbs olive oil

  • 1 tbs balsamic vinegar

  • salt and pepper

For the Sandwich Spread

  • 2 tbs mayonnaise

  • 2 tbs dijon mustard

  • 1/2 cloves garlic

  • 1 tbs Parmesan cheese

  • 1 tbs lemon juice

  • 1/8 tsp anchovy paste

  • salt and pepper

To Assemble

  • 1/4 - 1/3 cup antipasto

  • 1 small ball fresh mozzerella

  • 10-12 basil leaves

  • 1 long french baguette



DIRECTIONS

  1. Begin by grilling the vegetables. Combine all of the vegetables in a large bowl with the olive oil, balsamic vinegar, and salt and pepper to taste. Mix well to fully coat the vegetables.

  2. Heat up a barbecue medium heat. Once the grill is hot, grill the vegetables until tender, 12-20 minutes, flipping halfway through cooking. Alternatively, you can bake the vegetables to roast them instead**

  3. Once the vegetables are done, remove them from heat and turn the grill down to low heat.

  4. Combine all of the ingredients for the sandwich sauce in a bowl. Mix well to combine,

  5. Assemble the sandwich. Slice the baguette in half lengthwise. Spread one side of the bread with antipasto, and the other side with the sandwich spread.

  6. Lay the mozzarella cheese slices on each side of the bread, then place the basil leaves on top. Next, layer the grilled vegetables on the baguette, then close it.

  7. Cut the large sandwich into 4 smaller pieces, and wrap each sandwich in foil.

  8. Place the foil wrapped sandwiches on the barbecue** for about 4-6 minutes with the lid closed, flipping the sandwiches always through. You want to keep the sandwiches on the grill until the cheese is full melted, but the bread is not overly browned.

  9. Remove from heat and unwrap. Eat right away.

NOTES

  • **to roast the vegetables instead of grilling them, lay the oil and balsamic coated vegetables on a single layer on a baking sheet. Bake at 350 for 25-30 minutes until tender.

  • **to finish the sandwiches in the oven, place then in an oven heated to 325 for 6-8 minutes.

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