Grilled Eggplant, Zucchini and Mushroom Sandwich #SundaySupper

Grilled Eggplant, Zucchini and Mushroom Sandwich

The first time I made my husband a veggie sandwich I was a little apprehensive. But that quickly changed once he declared it one of the best sandwiches he’s ever had. You see he loves sandwiches of all kinds especially meat laden ones with lots of extra goodies, so this was a fairly big compliment. Anyway, I have made this sandwich many ways, one of my favorites is this combo and the other is an eggplant variation which I have posted before. If you decide to make this, have fun choosing the veggies, cheese options, and bread type.

The beauty is that you can grill or roast your favorite combo of veggies all at the same time. During the summer we grill to keep the heat out of the house. The trick to have evenly cooked veggies is to sear your vegetables over high heat, then move the faster cooking veggies to the cooler part of the grill as the others finish up.

It’s a Sunday Supper post again. And this time it’s all about sandwiches, just in time for the month of August which happens to be National Sandwich Month! Please be sure and check the links below to see what everyone else in the Sunday Supper club has brought to the table. Many thanks to our event manager, Em Beitel of Life Tastes Good. Thank you Em!

Grilled Eggplant, Zucchini and Mushroom Sandwich

Yield: 2 to 4, (this makes 2 very large sandwiches or 4 petit ones)Author: cheri

Grilled Eggplant, Zucchini and Mushroom Sandwich #SundaySupper

INGREDIENTS:

• 2 medium zucchini, sliced lengthwise about ¼ inch thick
• 2 large Portobello mushrooms, scales scooped out of caps, cut into large strips
• 1 medium eggplant, sliced lengthwise about ½ inch thick
• 4 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1/8 teaspoon of both salt and pepper
• 1/4 red onion, sliced thinly
• Feta slices or crumbles
• Olive tapenade
• ¼ slab Herb focaccia

INSTRUCTIONS:

1. Preheat grill to medium-high.
2. Whisk together olive oil, balsamic, salt and pepper, set aside.
3. Brush zucchini, eggplants, mushrooms and red onion with olive oil mixture.
4. Grill veggies until grill marks form (2-3 minutes); flip, and grill until tender (3-4 minutes more), move the faster cooking veggies to the cooler part of the grill as the others finish up.
5. Cut focaccia into 2 pieces; slice each in half. Brush bottoms evenly with olive oil, place tops and bottom on grill until lightly browned. Remove from grill.
6. Slather enough olive tapenade on one side of the sandwich, layer half of the veggie and onion slices among each sandwich. Top each sandwich with feta cheese, and top with focaccia. Wrap in waxed or parchment paper, enjoy!!!

Created using The Recipes Generator

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.