California Grill Veggie Sandwich
Description
Suitable for both holidays and everyday meals. 1. First, prepare the vegetables. Wash, pat dry, and thinly slice the eggplant, zucchini, and courgette. Place in a bowl. Season lightly with salt and drizzle with olive oil. Mix well. 2. At the same time, preheat the grill; don’t forget to oil the grate. 3. Peel the onion (for this California Veggie grilled sandwich recipe, I recommend using red onion), and slice it thinly. 4. Slice the tomatoes into rounds with a sharp knife as well. Season lightly with salt and pepper. 5. Place the vegetables on the grill and cook on both sides until golden. 6. Meanwhile, press the garlic into a small bowl. Add 1 tablespoon chopped fresh herbs, lemon juice, and olive oil. Add a pinch of salt and pepper if desired. Mix until smooth. 7. I also recommend lightly warming the bread slice on the grill. Focaccia works well too. 8. Spread the bread with the fragrant oil mixture and top with a little feta. 9. Next, remove the vegetables from the grill and arrange them on top. 10. Add a little more fresh herbs (you can even leave them whole), and cover with another slice of bread. That’s it—your appetizing, fragrant homemade California Veggie grilled sandwich is ready to serve. Serve the appetizer at the table.