Name: Grilled Vegetable Sandwich
Yield: Serves 4
Ingredients: 8 large garlic cloves, peeled; 1 teaspoon plus 3 tablespoons olive oil (preferably extra-virgin); 2 red bell peppers, halved, seeded; 4 1/2-inch-thick eggplant slices; 1 medium zucchini, cut lengthwise into 4 slices; 4 large fresh shiitake mushrooms, stems removed; 8 green onions, roots and 4 inches of green tops trimmed; 2 teaspoons minced fresh thyme or 3/4 teaspoon dried; 3 tablespoons slice fresh basil; 2 tablespoons balsamic vinegar; 4 large whole-grain rolls, halved, toasted; 1 tomato, thinly sliced

Chef Stratta prepares this satisfying sandwich for The Terrace Dining Room, Phoenix, Arizona.

Recipe information

Yield
Serves 4

Ingredients

8 large garlic cloves, peeled

1 teaspoon plus 3 tablespoons olive oil (preferably extra-virgin)

2 red bell peppers, halved, seeded

4 1/2-inch-thick eggplant slices

1 medium zucchini, cut lengthwise into 4 slices

4 large fresh shiitake mushrooms, stems removed

8 green onions, roots and 4 inches of green tops trimmed

2 teaspoons minced fresh thyme or 3/4 teaspoon dried

3 tablespoons slice fresh basil

2 tablespoons balsamic vinegar

4 large whole-grain rolls, halved, toasted

1 tomato, thinly sliced

Preparation

Step 1
Preheat oven to 350°F. Place garlic in custard cup; drizzle with 1 teaspoon oil. Cover with foil; bake until garlic is tender, about 35 minutes. Cool and mash garlic.
Step 2
Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil peppers, rounded side toward heat, until peppers are charred, about 10 minutes. Wrap in paper bag; let stand 10 minutes. Peel peppers. Transfer to platter.
Step 3
Arrange eggplant, zucchini, mushrooms and green onions on baking sheet. Brush vegetables on each side with 1 tablespoon oil. Season with salt and pepper. Grill or broil vegetables until golden and tender, turning once, about 6 minutes per side. Cut green onions into 2-inch pieces. Transfer vegetables to same platter. Sprinkle with thyme and basil.
Step 4
Whisk vinegar and remaining 1 tablespoon oil in bowl until blended. Season with salt and pepper. Drizzle dressing over vegetables.
Step 5
Spread rolls with mashed garlic, dividing equally. Top each roll with tomato slices, then roasted pepper, eggplant, zucchini, green onions and mushroom.

Nutrition Per Serving

Per serving: calories

295; fat

13 g; cholesterol

2 mg; sodium

305 mg

#### Nutritional analysis provided by Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Per Serving

Recipe notes