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Sizzling Vegetable Sandwiches




Source of Recipe


: Better Homes and Gardens


List of Ingredients




� 1 small eggplant, cut crosswise into 1/2-inch slices
� 1 medium zucchini, cut lengthwise into 1/4-inch slices
� 1 medium yellow summer squash, cut lengthwise into 1/4-inch slices
� 1 medium red sweet pepper, seeded and cut into 1/4-inch strips
� 1 small onion, cut into 1/2-inch slices
� 1/3 cup olive oil
� 4 poppy seed kaiser rolls, split
� 1/4 cup Easy Cumin Mayo (see below)


Recipe



1. Brush the vegetables with some of the olive oil. Place onion slices on a long metal skewer. Grill onion on the rack of an uncovered grill directly over medium coals for 5 minutes. Add remaining vegetables and grill for 12 to 15 minutes more or until vegetables are tender, turning once.* (If some vegetables cook more quickly than others, remove and keep warm.) Brush split sides of rolls with remaining olive oil. Grill rolls, split sides down, about 1 minute or until toasted.


2. To serve, layer the vegetables atop the bottom halves of rolls. Spread roll tops with 1 tablespoon Cumin Mayo. Add roll tops. Makes 4 servings.


Note: To broil, place half of the vegetables on the rack of a broiler pan. Broil 3 to 4 inches from heat for 12 to 15 minutes or until vegetables are tender, turning once. Remove vegetables; keep warm. Repeat with remaining vegetables. To toast rolls under broiler, place, cut side up, on broiler pan; broil 3 to 4 inches from the heat for 1 to 2 minutes.


Cumin Mayo: In a blender container or food processor bowl, combine 1/4 cup refrigerated or frozen egg product, thawed; 2 tablespoons lime juice; 1 clove garlic, cut up; 1 teaspoon cumin seed, crushed; and 1/4 teaspoon salt. Cover and blend or process a few seconds until combined. With the blender or processor running, gradually add 3/4 cup salad oil in a thin, steady stream. When necessary, stop machine and scrape down sides of the container. Store in the refrigerator for up to 2 weeks. Makes about 1 cup (16, 1-tablespoon servings.)


Easy Cumin Mayo: In a small mixing bowl combine 1 cup light mayonnaise dressing; 2 tablespoons lime juice; 1 clove garlic, minced; and 1 teaspoon cumin seed, crushed. Store, covered, in refrigerator up to 2 weeks. Makes about 1 cup (16, 1-tablespoon servings.)