Double Grilled Vegetable Sandwich

1/2 medium eggplant, peeled, cut into 3/4 inch round slices

1 medium zucchini, trimmed, in 1/2 inch lengthwise slices

1 large sweet onion, cut into 1/2 inch thick slices

1 large sweet red bell pepper, sides cut in lengthwise slabs

Grilling Vinegar, see below

salt to taste

fresh ground black pepper to taste

1/4 cup fat free mayonnaise

1/2 cup basil leaves, minced

1 large clove garlic, minced

4 slices crusty bread

Grilling Vinegar:

1/2 cup basil leaves, minced

2 large cloves garlic

1/2 cup balsamic vinegar

Make grilling vinegar by combining ingredients in a small bowl.

Heat barbeque grill to medium high, place eggplant, zucchini, onion and red bell pepper in a single layer on grate. Immediately brush on grilling vinegar and turn vegetables over. Brush top side with vinegar. Turn vegetables to cook evenly, brushing generously with vinegar.

When vegetables are just tender but still intact, remove from grill. Brush on remaining vinegar, season to taste with salt or any no salt seasoning favorite and pepper.

Combine fat free mayonnaise, basil and garlic in a small bowl.

To assemble sandwiches, spread herbed mayonnaise on bread slices, layer vegetables on two slices, dividing evenly. Close sandwich, mayonnaise side down, pressing lightly. Grill to lightly brown on grill wiped with a smidgen of oil or PAM, or wrap sandwich in foil and heat on grill till very warm.

Suggestion: fresh mushrooms would add much to this combo.

Grilled Tomato and Onion Sandwiches

1/3 cup olive oil
salt and freshly ground
pepper
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
2 large ripe tomatoes cut into 1/4 inch thick slices
2 onions cut into 1/4 inch thick slices
4 large kaiser rolls, split
1 bunch arugula, washed and patted dry
1/2 pound fresh Mozzarella, drained and thinly sliced

Preheat grill or broiler to a medium heat. Combine the olive oil with salt, freshly ground pepper and rosemary. Brush the olive oil mixture over each tomato slice, onion slice and half roll. Grill or broil the onion slices until they are tender and blackened, about 10 minutes. Briefly grill or broil the tomato slices until they are warm. Do not overcook them. Grill or broil the rolls on one side until golden brown. Transfer all to a warm platter. Assemble the sandwiches by layering the arugula, tomatoes, onions and Mozzarella on the bottom half of the roll. Top with the second half of the bun. Cut in half and serve.

Double Grilled Vegetable Sandwich

1/2 medium eggplant, peeled, cut into 3/4 inch round slices
1 medium zucchini, trimmed, in 1/2 inch lengthwise slices
1 large sweet onion, cut into 1/2 inch thick slices
1 large sweet red bell pepper, sides cut in lengthwise slabs
Grilling Vinegar, see below
salt to taste
fresh ground black pepper to taste
1/4 cup fat free mayonnaise
1/2 cup basil leaves, minced
1 large clove garlic, minced
4 slices crusty bread

Grilling Vinegar:
1/2 cup basil leaves, minced
2 large cloves garlic
1/2 cup balsamic vinegar

Make grilling vinegar by combining ingredients in a small bowl. Heat barbeque grill to medium high, place eggplant, zucchini, onion and red bell pepper in a single layer on grate. Immediately brush on grilling vinegar and turn vegetables over. Brush top side with vinegar. Turn vegetables to cook evenly, brushing generously with vinegar. When vegetables are just tender but still intact, remove from grill. Brush on remaining vinegar, season to taste with salt or any no salt seasoning favorite and pepper. Combine fat free mayonnaise, basil and garlic in a small bowl. To assemble sandwiches, spread herbed mayonnaise on bread slices, layer vegetables on two slices, dividing evenly. Close sandwich, mayonnaise side down, pressing lightly. Grill to lightly brown on grill wiped with a smidgen of oil or PAM, or wrap sandwich in foil and heat on grill till very warm.
Suggestion: fresh mushrooms would add much to this combo.

Cucumber and Apricot Sandwiches

1 large cucumber
1/2 of an 8 ounce package reduced fat cream cheese
2 tablespoons snipped fresh basil
8 slices firm textured whole wheat bread
2 large apricots, pitted and thinly sliced
1/2 cup arugula leaves or cilantro sprigs

Peel cucumber. Cut cucumber in half lengthwise and scoop out seeds. Thinly slice cucumber; set aside. In a small bowl stir together the cream cheese, basil and, if desired, 1/8 teaspoon salt. Spread about 1 tablespoon cheese mixture on one side of each bread slice. Top four bread slices with cucumber, apricot and arugula. Top with remaining bread slices, cream cheese side down. To serve, cut each sandwich in half diagonally. Makes 4 sandwiches.

Fluffy whipped cream cheese on doughy bagels is a favorite; add crisp and colorful sliced vegetables for a lunch time treat or for snacks.

1 carrot, sliced in thin rounds
1 pint cherry tomatoes, halved
1 cup black olives, sliced
1 bell pepper, seeded and thinly sliced
1/4 pound alfalfa sprouts
1 cucumber, thinly sliced
2 bagels
1 (12-ounce) container whipped cream cheese

1. Arrange the vegetables on a platter. Spread cream cheese on the bagel halves. Invite diners to decorate each with desired vegetables.

Makes 4 servings.

1 large English cucumber, peeled, sliced paper thin
1/2 teaspoon salt
2 tablespoons white vinegar
1 cup unsalted butter, softened
1/4 cup minced fresh tarragon
1/4 cup minced fresh chervil
30 thin slices whole-wheat bread, enough to make 72 (2 x 4-inch) rectangles
Watercress leaves, optional

1. Put cucumber slices in large bowl. Sprinkle with the salt and vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander.
2. Combine the butter, tarragon and chervil.
3. To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with the cucumbers, dividing evenly. Close sandwiches, butter side down. Trim crusts. Cut into 36 rectangles. Arrange on platter, garnished with watercress leaves, if desired.

Makes 36 tea sandwiches.

Baked Eggplant Sandwiches

3 tb Vegetable oil
1 md Eggplant (about 1-1/4 pounds)
6 tb Pizza sauce
6 sl Mozzarella cheese (about 4 ounces)
2 Eggs
1/4 c Milk
1/2 c Italian-style dry bread crumbs
1/4 c Chopped fresh parsley

Heat oven to 400 degrees. Brush 1 tablespoon oil on bottom of rectangular pan, 13 X 9 X 2 inches. Cut eggplant into twelve 1/2-inch slices. Spoon about 1 tablespoon pizza sauce onto each of 6 eggplant slices. Top each with 1 slice cheese (cut or fold cheese, if necessary, to fit) and with remaining eggplant slices.Beat eggs and milk. Mix bread crumbs and parsley in shallow dish. Dip each sandwich into egg mixture, then into crumb mixture, turning to coat both sides. Press crumb mixture into and around edges to coat entire sandwich.Place sandwiches in pan. Drizzle with remaining oil. Cover pan with aluminum foil. Bake 20 minutes. Remove foil and turn sandwiches. Bake 15 to 20 minutes longer or until sandwiches are golden brown and eggplant is tender.