Tuesday, August 10, 2010

Summertime Sandwich

Grilled Veggies
photo by

Is your garden overflowing with veggies? Or, maybe you went a little nuts at the farmers' market and bought more than you know what to do with? Here's a quick and delicious way to use August's bounty, whether you've planned to have so many vegetables on your counter or not.

I love to make this dinner sandwich this time of year. The recipe is from the excellent book, Animal, Vegetable, Miracle, by Barbara Kingsolver. A slice or two of prosciutto, ham or fried bacon can be added if you have reluctant vegetarians in the family.


Summer squash (an assortment)
Olive oil
Salt and pepper

Slice vegetables lengthwise into strips no thicker than ½ inch. Combine olive oil and spices (be generous with the herbs) and marinate vegetables, making sure all faces of the vegetable slices are covered. Then cook on grill until vegetables are partially blackened, you may want to use grill basket for onions and peppers.

2 loaves French bread (16 to 18 inches)
2 balls mozzarella (8 oz.)
3 large tomatoes
Basil leaves

Cut loaves of bread lengthwise. Arrange bread on baking sheets and layer with slices of mozzarella first, grilled vegetables next, and slices of tomato last. Drizzle with a little bit of olive oil and place the baking sheets under a broiler until cheese in melted. Garnish with leaves of fresh basil. Cut in pieces to serve.

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