By ANN LINDA CIOTOLI
Ingredients — Serves Six
3 red bell peppers, yellow, or orange (any or all)
3 yellow squash
3 zucchini
3 red onions
3 small eggplants
5 plum tomatoes, sliced on the thicker side
1/2 cup olive oil
1/4 cup balsamic vinegar
Extra dressing for sandwiches
2 cloves minced garlic or garlic powder to taste
Sea salt
Fresh ground black pepper
Fresh chopped parsley
Fresh chopped basil
Sliced mild provolone cheese (or fresh mozzarella)
2 large baguettes
You can also add mushrooms, and asparagus.
Preparation
Combine olive oil, salt, pepper, and garlic in a bowl. Slice vegetables, and toss in the olive oil mixture. Marinate overnight.
Remove vegetables from marinade. Heat a grill pan, or outdoor grill on medium-high heat. Brush vegetables with olive oil, and sprinkle with salt and pepper. In batches, grill vegetables (eight to 10 minutes for bell peppers, yellow squash, zucchini, five minutes for red onion). Remove vegetables from grill and plate until ready to make sandwiches.
Cut ends off the baguettes, and cut each one in threes. Slice six individual baguettes open so you have two individual halves. Brush each half with extra dressing, add a few of each of the vegetables to each baguette, and top with fresh chopped herbs, and a slice of provolone (or fresh mozzarella).
You can also grill the baguettes, add the vegetables, top with cheese, and place under broiler for two minutes to melt the cheese, remove and top with other half of the baguette and serve.
Wine Pairing
Bonny Doon Vineyard Vin Gris De Cigare – Rose, Santa Cruz, CA – This wine is faintly pink in color, crisp, light, and has notes of summer fruit, strawberry, and citrus. It is delicate in the aftertaste.
Until next recipe,
Annie
Ann Linda Ciotoli owns a catering business called Good Enough to Eat. She is also a regular contributor to the Culinary Arts section of TheSpot518 with her Food & Vino column. For questions and more information, e-mail Ann at [email protected]
