Grilled Vegetable Sandwich

Grilling imparts a smoky flavor to vegetables and the addition of honey intensifies their delicious taste. Scrumptious sandwiches for lunch or dinner.

Ingredients

2 tablespoons white wine vinegar
1/4 cup olive oil
2 tablespoons GOLDEN BLOSSOM HONEY
1 teaspoon dried oregano
2 red bell peppers, quartered
1/2 pound eggplant, cut into 1/2-inch slices
2 small zucchini, cut into 1/2-inch slices
1 large onion, cut into 1/2-inch slices
4 tablespoons fresh basil leaves, thinly sliced
4 rolls, Kaiser or ciabatta, split horizontally

Directions

In a large bowl whisk together vinegar, oil, honey and oregano. Add peppers, eggplant, zucchini and onion. Toss to coat. Grill or broil turning vegetables as they brown. Place browned vegetables in a bowl. (You will need to remove some sooner than others.) Brush any remaining oil mixture onto cut sides of rolls. When all vegetables have been removed from the grill or boiler, toast rolls, watching carefully so they do not burn.

Place vegetables on bottom halves of rolls, top each with one tablespoon fresh basil, cover with top half of roll and serve.

Serves: 4


golden blossom honey product