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Grilled Summer Vegetable Sandwiches Provencal

Grilled Summer Vegetable Sandwiches Provencal
The Barbecue Bible
Serves 4

Not only will you beat the lines at the beach food truck, but you’ll love these tasty, homemade sandwiches.  Make a couple of hours ahead and pack wrapped in wax paper and foil. 
Hold them in their “wrapper” and savor their summery perfection.


1 medium eggplant, stem end trimmed off
2 medium zucchini, stem ends trimmed off
2 medium yellow squash, stem ends trimmed off
2 medium red bell peppers
1 medium red onion, peeled, root end intact

Basting Mixture
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 sprig fresh rosemary
Salt and freshly ground black pepper, to taste

For serving:
1 long baguette
8 ounces fresh goat cheese, at room temperature

Preheat grill to high.

Cut the eggplant, zucchini, and squash into ¼-inch thick slices. 
Stem, seed, and quarter the peppers.  Quarter the onion, leaving the root
end attached to each section.

Prepare basting mixture; combine all ingredients.

Brush vegetable slices with basting mixture using rosemary sprig as the brush. 
If substituting dried rosemary use a pastry brush.  Arrange vegetables on hot grill,
turning with tongs, until nicely browned, 3 – 6 minutes per side.  Brush vegetables
once or twice with basting mixture and season w/salt and pepper as they cook. 
Transfer to a platter and let cool.  Cut root end off onions and break layers apart.

Cut the bread into 4 equal pieces and then split lengthwise. Brush bottom pieces
with remaining basting mixture and spread with half the goat cheese.  Arrange the vegetables
over the goat cheese.  Spread remaining goat cheese over the cut side of the upper half of the
baguette and place on top of side with veggies.

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