• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Grilled Vegetable Sandwiches

    A delicious medley of grilled vegetables are layered between multigrain bread with sharp Comte cheese, tangy sundried tomatoes and slathered with cool and creamy avocado mayonnaise. Whether you are staying in or heading out for a picnic, this is the perfect choice.


    Ingredients
    1
    zucchini
    1
    eggplant
    1
    avocado
    1
    red bell pepper
    1
    cucumber
    1
    to 2 tablespoons olive oil
    1
    loaf multigrain bread, unsliced
    12
    sundried tomatoes packed in oil, drained
    10
    ounces
    French Comte cheese
    *
    kosher salt and freshly ground black pepper, to taste
    Directions
    Preheat a grill for medium heat cooking. Cut the zucchini, eggplant, avocado and red pepper and cucumber into thin slices. Toss with just enough oil to coat the vegetables and a pinch each of salt and pepper.
    Grill the vegetables for 2 or 3 minutes until the veggies get slightly brown and then turn and grill 2 or 3 minutes more.
    Cut 8 thick slices of ​​bread and spread with the avocado mayonnaise.
    Alternate the grilled vegetables, the sun-dried tomatoes and the cheese between the bread slices. Serve with vegetable chips.

    The base number of servings for this recipe is 4
    OK

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