Today was the day I conquered the grill. I have been really afraid of it for a long time. J had a meeting this evening, which meant that dinner was all up to me, and I was going to do this today.
So, I lit up the coals in my chimney and let them burn for a while. I am too impatient for grilling. But, when they were glowing nice and hot, and ready to be dumped, I dumped them into the base of the grill.
I charred up my peppers first, getting some nice black on them. I sealed them up in a container and let them sit while I grilled my eggplant. I tried my best for hatch marks, but it was my first time. I also don’t think I used enough coals, or let them sit long enough in the chimney, so they weren’t quite hot enough. Needless to say, I didn’t achieve any hatch marks, but I did grill them successfully. My eggplant was marinated, and delicious.
Then began assembly. I took ciabatta rolls (lightly toasted on the grill), and spread them with basil pesto. I layered a little lettuce on the bottom, and my grilled eggplant medallion. I sprinkled a little parmesan cheese on top of the egglplant, because try as I might, I can’t get rid of any cheese. Then I put a nice layer of beefsteak tomato, and lastly my grilled peppers.
I’m telling you right now, this was delicious. J came home and wasn’t too pleased about a “healthy dinner” but was seriously satisfied when he bit into it. Mostly, I’m excited about my use of the grill, but this sandwich turned out fabulous! Enjoy!
The recipe I used follows:
1/2 cup Olive Oil
4 cloves of minced garlic
1 Tbs soy sauce
1/2 tsp. Dijon mustard
2 tsp. lemon juice
2 Tbs. chopped parsley
salt and pepper to taste
Pour over the eggplant a few minutes before grilling and let it soak into the eggplant. Save just a little bit.
1 bell pepper, seeded and quartered
1 eggplant, cut into medallions
1 beefsteak tomato, sliced
lettuce, or arugula
Basil pesto (for rolls)
Grill your peppers and eggplant. Go for nice char marks on both. I poured the extra marinade over the top of my grilled eggplant once it was done, just for a little extra.
Layer your sandwich. Spread basil pesto onto your toasted bread. Then begin layering your veggies onto your sandwich. Slice and enjoy