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Sizzling Vegetable Sandwiches

Makes: 4 servings
Prep 20 mins Grill 17 mins
Sizzling Vegetable Sandwiches
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  Cumin Mayo or Easy Cumin Mayo (see below)
Directions

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.

From the Test Kitchen
  • 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
Makes: 16 servings
Serving size: 1 tablespoon
Yield: 1 cup
Ingredients
  • 1/4  cup  refrigerated or frozen egg product, thawed
  • 2  tablespoons  lime juice
  • 1  clove garlic, cut up
  • 1  teaspoon  cumin seed, crushed
  • 1/4  teaspoon  salt
  • 3/4  cup  salad oil
Directions

1. In a blender container or food processor bowl, combine refrigerated or frozen egg product, lime juice, garlic, cumin seed, and salt. Cover and blend or process a few seconds until combined. With the blender or processor running, gradually add 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.)

Nutrition Facts (Sizzling Vegetable Sandwiches)
  • Servings Per Recipe 4,
  • cal. (kcal) 405,
  • Fat, total (g) 25,
  • sat. fat (g) 3,
  • carb. (g) 40,
  • fiber (g) 3,
  • pro. (g) 8,
  • vit. A (RE) 165,
  • vit. C (mg) 35,
  • sodium (mg) 347,
  • calcium (mg) 61,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
Easy Cumin Mayo
Makes: 16 servings
Serving size: 1 tablespoon
Yield: 1 cup
Ingredients
  • 1  cup  light mayonnaise dressing
  • 2  tablespoons  lime juice
  • 1  clove garlic, minced
  • 1  teaspoon  cumin seed, crushed
Directions

1. In a small mixing bowl combine light mayonnaise dressing, lime juice, garlic, and cumin seed. Store, covered, in refrigerator up to 2 weeks. Makes about 1 cup (16, 1-tablespoon servings.)

Nutrition Facts (Sizzling Vegetable Sandwiches)
  • Servings Per Recipe 4,
  • cal. (kcal) 405,
  • Fat, total (g) 25,
  • sat. fat (g) 3,
  • carb. (g) 40,
  • fiber (g) 3,
  • pro. (g) 8,
  • vit. A (RE) 165,
  • vit. C (mg) 35,
  • sodium (mg) 347,
  • calcium (mg) 61,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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