Today is Independence Day here in the U.S., which means that many people will be heading to their backyards to fire up their barbecue grills. It’s a common misconception that the grill is strictly for cooking meat, because it’s actually a great way to cook tofu, tempeh, veggie burgers and tofu pups among other vegan fare. I’ve spent the past two summers in my backyard grilling up a variety of veggies and even fruit. Last year I received quite a few co-op shares loaded with eggplants, peppers and onions – all popular warm weather crops – and this sandwich became my summertime mainstay.
Ingredients:
- ¼ cup olive oil, plus more for brushing vegetables with
- ¼ cup lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon oregano,
- ¼ teaspoon garlic powder
- 1 small eggplant, cut horizontally into 1/4” round slices
- 1 small sweet onion, cut horizontally into 1/4” round slices
- 2 green bell peppers, each cut into 4 large pieces
- 2 large rolls, the crustier the better
- Vegan mayo, for serving
Preparation:
- Mix together ¼ cup of olive oil with the lemon juice and spices. Brush the mixture onto both sides of the eggplant slices. If there’s any mixture left, brush it on the onion and pepper slices. If there isn’t brush them with a little more olive oil.
- Place all of the vegetables on a grill set to medium-high heat, and cook each side for 5 to 10 minutes, until the vegetables soften and show grill marks.
- Spread the mayo onto the rolls. (Dennis also likes mustard on his sandwiches.)
- Remove the vegetables from the grill and pile them onto the rolls. Serve and enjoy!
Makes 2 sandwiches.
