Grilled Vegetable Sandwiches with a Balsamic Twist

The theme of the summer has been grilling, this summer more than ever with the insane amount of vegetables we've been getting through our CSA... So much eggplant, so much zucchini, the biggest zooks I've seen! Not only are they massive but they aren't bitter or old tasting, so fresh and tantalizing for those taste buds.


We've had lots of eggplant lately, we are going out of town, what are we going to do? Grill them all.. with chicken nuggets! On second thought Dave says- lets make sandwiches. I said to myself, oh i don't want that. But in going along with a great idea we had a deliciously sweet and healthy dinner.


Shopping List:

• 1 eggplant
• 1 large zucchini
• 1 red pepper
• 3 cloves of garlic
• pepper
• salt
• balsamic vinegar
• olive oil
• bread 
• mozzarella
• mayo
• bread

Putting it together:

1.   Peel, slice, and soak the eggplant in a salt water bath. Soak for 20-30 minutes

2.   Meanwhile slice the zucchini cut the pepper in half and press flat with the palm of your     hand.
3.   Press the garlic.
4.   Mix the zucchini, eggplant, red pepper and garlic in a big dish. You don't have to measure the rest, just douse the veggies with balsamic vinegar and oil, season with salt and pepper. Mix it together with your hands.

5.   Grill on medium high for about 3-4 minutes on each side.

6.   Slice your bread, layer on mozz and mayo (thin layer of mayo).
7.   Build your sammie and chow down!