Name: Grilled Vegetable Sandwich
Ingredients: 8 lg Garlic cloves; peeled; 1 ts Plus 3 tablespoons olive oil; (preferably; ; extra-virgin); 2 Red bell peppers; halved, seeded; 4 Eggplant slices; (1/2-inch-thick); 1 md Zucchini; cut lengthwise into; ; 4 slices; 4 lg Fresh shiitake mushrooms; stems removed; 8 Green onions; roots and 4 inches; ; of green tops; ; trimmed; 2 ts Minced fresh thyme or 3/4 teaspoon dried; 3 tb Slice fresh basil; 2 tb Balsamic vinegar; 4 lg Whole-grain rolls; halved, toasted; 1 Tomato; thinly sliced

Since then Christ is praying for us, whom should we fear? And since He has promised to make us more than conquerors, of whom should we be afraid? No, though an host of demons are lined up against us, let us not be afraid; though the hottest persecution should rise up against us, yet let us put our trust in God. Even though Satan, and the rest of his apostate spirits, are powerful, when compared with us; yet, if put in competition with the Almighty, they are as weak as the smallest worms. God has them all reserved in chains of darkness until the final judgment day. They shall only go as far as He permits them, and no farther.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Sami	April 1995	1	servings

INGREDIENTS

8	lg	Garlic cloves; peeled
1	ts	Plus 3 tablespoons olive oil; (preferably
		; extra-virgin)
2		Red bell peppers; halved, seeded
4		Eggplant slices; (1/2-inch-thick)
1	md	Zucchini; cut lengthwise into
		; 4 slices
4	lg	Fresh shiitake mushrooms; stems removed
8		Green onions; roots and 4 inches
		; of green tops
		; trimmed
2	ts	Minced fresh thyme or 3/4 teaspoon dried
3	tb	Slice fresh basil
2	tb	Balsamic vinegar
4	lg	Whole-grain rolls; halved, toasted
1		Tomato; thinly sliced

INSTRUCTIONS

Preheat oven to 350F. 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.
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.
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.
Whisk vinegar and remaining 1 tablespoon oil in bowl until blended. Season
with salt and pepper. Drizzle dressing over vegetables.
Spread rolls with mashed garlic, dividing equally. Top each roll with
tomato slices, then roasted pepper, eggplant, zucchini, green onions and
mushroom.
Serves 4.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 196 Calories (kcal); 1g Total Fat; (5% calories from fat); 9g
Protein; 45g Carbohydrate; 0mg Cholesterol; 45mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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