As I mentioned last week, I’ve been grilling a lot this summer. I belong to a co-op, and when my bags of produce arrive every other week, I sort through them, wondering how I can grill their contents. One week a small eggplant arrived with several green peppers, and this sandwich was born. It’s very simple, but it’s become the season’s favorite for me. Summer officially ends next week, but the weather is still nice enough to fire up the grill in the backyard. If you’d rather cook indoors, this can be made on the stovetop in a grill pan or with an electric countertop grill.
Grilled Eggplant Sandwiches
- ¼ cup olive oil
- ¼ cup lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon oregano
- ¼ teaspoon garlic powder
- 1 medim-sized eggplant cut horizontally into 1/4” round slices
- 1 medim-sized sweet onion cut horizontally into 1/4” round slices
- 2 green bell peppers each cut into 4 large pieces
- 4 sandwich rolls the crustier the better
- 1 tablespoon vegan mayo for serving
- 1 tablespoon Dijon mustard
Mix together the olive oil with the lemon juice and spices. Brush the mixture onto both sides of the eggplant slices, onion slices, and bell pepper pieces.
Place all of the vegetables on a grill set to medium-high heat, and cook each side for 5 to 10 minutes, until the vegetables soften and show grill marks.
Spread the mayo and mustard onto the rolls.
Remove the vegetables from the grill and pile them onto the rolls. Serve and enjoy!