INGREDIENTS

INSTRUCTIONS

In a bowl whisk together the vinegar and salt and black pepper to
taste, add the oil in a stream, whisking, and whisk the dressing  until
it is emulsified. Brush the bell peppers with some of the  dressing,
grill them, skin sides down, on a rack set 4 to 6 inches  over glowing
coals for 10 to 15 minutes, or until the skin is  charred, and transfer
them to a bowl, discarding the charred skin.  Brush the eggplant, the
zucchini, and the onion with some of the  remaining dressing, grill the
vegetables on the rack, turning them,  for 10 to 15 minutes, or until
they are browned and tender, and  transfer them to the bowl. Brush the
cut sides of the rolls with the  remaining dressing and grill the
rolls, cut side down, for 30  seconds, or until they are toasted
lightly. (Alternatively, the  vegetables and the rolls can be broiled
on the rack of a broiler pan  about 2 inches from the heat.) Divide the
vegetables among the bottom  halves of the rolls, top them with the
coriander, and cover the  sandwiches with the tops of the rolls ,
pressing them firmly.  Makes 4 sandwiches.  Gourmet June 1990
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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