| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
June 1990 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
White-wine vinegar |
| 1/3 |
c |
Vegetable oil |
| 2 |
|
Red bell peppers; quartered |
| 1/2 |
lb |
Eggplant; cut crosswise into |
|
|
; 1/4-inch-thick |
|
|
; slices |
| 1/2 |
lb |
Zucchini; scrubbed and cut |
|
|
; diagonally into |
|
|
; 1/4-inch-thick |
|
|
; slices |
| 1 |
|
Onion; cut crosswise into |
|
|
; 1/4-inch-thick |
|
|
; slices |
| 4 |
|
Onion rolls; halved horizontally |
| 1/4 |
c |
Fresh coriander if desired |
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
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Converted by MM_Buster v2.0l.
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