Grilled Eggplant Sandwiches
Topped with onions and peppers, Grilled Eggplant Sandwiches have become a summertime favorite in my house. They're super easy to make, and they're perfect for lunch or dinner.
Ingredients
- 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 ¼” round slices
- 1 medim-sized sweet onion cut horizontally into ¼” round slices
- 2 green bell peppers each cut into 4 large pieces
- 4 whole grain sandwich rolls (the crustier the better)
- 1 tablespoon Dijon mustard
- 1 tablespoon vegan mayonnaise
Instructions
- Mix together the olive oil with the lemon juice and spices.
- Place the eggplant in a large dish along with the olive oil mixture and allow the slices to marinate 15 to 30 minutes.
- Brush the onion and pepper slices with the leftover olive oil mixture.
- 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.
- Mix together the mayo and mustard and spred them on the the rolls.
- Remove the vegetables from the grill and pile them onto the rolls.