Middle Eastern Grilled Vegetable Sandwiches Food

MIDDLE EASTERN GRILLED VEGETABLE SANDWICHES

Steps:

• Start a charcoal grill. Grill the eggplant and zucchini until tender, about 4 to 5 minutes per side. Let cool. Cut into 1/2-inch dice.
• Place the grilled vegetables, chickpeas, mint and parsley in a large bowl and toss to combine. In a small bowl, whisk together the tahini, lemon juice, salt and pepper and toss with the vegetable mixture. Taste and adjust seasoning if needed.
• Cut off the top third of each pita. Fill each one with about 1/3 cup of the vegetable mixture. Top with some of the chopped lettuce and tomato. Serve 2 pitas per person.

GRILLED VEGETABLE KABOBS

Steps:

• Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes).
• Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.
• Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).

GREAT GRILLED VEGETABLE SANDWICH

Steps:

• Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
• Combine all ingredients in a food processor and pulse.

FRENCH ROASTED VEGETABLE SANDWICHES

Steps:

• Preheat the oven to 400F.
• Coat a large baking sheet with no-stick spray.
• Arrange the eggplant, peppers, tomatoes, and onions on the sheet. Brush with the oil.
• Sprinkle with the garlic and rosemary.
• Bake for 45 minutes, or until golden brown and tender.
• Split the bread horizontally and scoop out the interior, leaving a 1" shell.
• (Reserve the bread for another use.) Spread the yogurt over the bottom of the shell, then sprinkle with the vinegar.
• Arrange the vegetables in the bottom of the shell.
• Sprinkle with the Parmesan.
• Top with the spinach.
• Place the top of the bread over the filling.
• Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until chilled.
• Cut to 8 wedges.
• To freeze, pack the cooled roasted vegetables tightly into freezer-quality plastic containers, To use, thaw overnight in the refrigerator.