Smarter Than Pancakes

Thursday, May 1, 2008

Grilled Vegetable Sandwiches

Filed under: Grilled Veggie Sandwich,Uncategorized,WW Points — shaye3 @ 9:28 pm

If veggies are your friend, you’ll be pleased to find out that Louis-Camille Maillard was a friend to the veggie. More accurately–his discovery, the Maillard Reaction, is a friend to veggies. In a nutshell, the Maillard reaction is when you apply heat to a food and the sugars react and caramelize. Oven roasted vegetables and grilled vegetables are both delicious examples.

Since Spring has finally sprung in my neck of the woods, it’s time to pull out the grill! This is one of our absolute favorite warm weather main dishes. It was inspired by a sandwich you used to be able to get at Hard Rock Cafe, but I’ve taken liberties and tweaked it a bit.

Grilled veggie sandwiches are perfect to use up all of those veggies from your garden, or when your garden is bare and you just want a taste of summer.

Mmmmmmmm.  That\'s all I\'m sayin\'.

Grilled Vegetable Sandwiches (13 WW Points per sandwich)
Makes 2 sandwiches with some grilled veggies left over for snacks

4 Tbs mayonnaise

1/2 tsp chopped fresh parsley (dried works fine)

pinch dried oregano

pinch salt (All measurements for mayo seasonings are estimates. Add more or less to taste.)

1 red or orange bell pepper—washed, seeded and quartered (or sliced into large-ish slices that won’t fall through your grill grates)

1 small zucchini—cut off top and bottom, then slice lengthwise into thin strips. (Preferably thinner than 1/4th inch.)

1 yellow summer squash—prepare just like you did the zucchini

1 eggplant—cut off top, peel, and slice lengthwise into thin strips (Again, go thin or it’ll be hard to bite through.)

olive oil (I’ve been known to use Pam spray or olive oil in a mister bottle for ease and convenience.)

2 sandwich rolls (Sourdough is really good.)

1 Tbs freshly grated Parmesan cheese (optional)

6-8 red onion rings (about one slice of a red onion separated into rings)

3-4 slices tomato (1 medium tomato)

2 leaves Romaine or red leaf lettuce–ripped into sandwich sized pieces

  1. Preheat your barbecue or stovetop grill. (I’ve used my George Forman when it’s too cold to grill outside.)
  2. Put the mayo into a small bowl and add the seasonings. Mix well and then stash in the fridge until you’re ready to make the sandwiches.
  3. Brush all of the vegetable pieces with olive oil on both sides and sprinkle lightly with salt. (This is where the sprayer comes in handy if you have one.)
  4. Cook the red pepper on a hot grill for 2 to 3 minutes. At that point, add the remaining vegetables to the grill and cook everything for 4 to 5 more minutes or until all the vegetables are tender and start to turn golden. (Be sure to turn them halfway through the cooking time.)
  5. Cut your two rolls lengthwise to make sandwich buns.
  6. Spread your mayo mixture on the tops of each roll. (I usually make 5 or 6 Tbs of the mayo and put it on the top and bottom.)
  7. Place the eggplant, zucchini, and yellow squash on the bottom of your bun. Put your red pepper pieces on top of that.
  8. Sprinkle the Parm over the peppers if you’re using it.
  9. Stack on the onions, lettuce, and then tomato.
  10. Add your top bun, stick toothpicks in both ends to keep it together, and slice diagonally before eating.

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