Fresh

Avril’s on tour? Running here, running there, singing, dancing everywhere. She must get really hungry, you think? And she doesn’t eat junk food any more, What? No more pizza? That was her favorite you know, but now it’s just good, healthy food. No mushrooms and no pepperoni though, not anymore, oh, I bet she still loves olives, maybe they’re her favorite, so here Avril, stop running and dancing and singing just for a second and lets grab a sandwich.

Vegetarian Grilled Vegetable Sandwich with Olive Tapenade

carrot, thinly sliced
zucchini, thinly sliced
red bell pepper, cored, seeded and cut into large pieces
scallions, trim off bottom root and top (6 inch slice)
Japanese eggplant, thinly sliced
head Belgian endive, slice root off, keep leaves whole
whole wheat rolls

Tapenade
calamata olives, pitted
1/2 shallot, peeled and sliced
teaspoon capers
1/2 teaspoon olive oil

Grill carrots, zucchini, bell peppers, egg plant and scallions until soft and caramelized.
In a food processor, chop all tapenade ingredients into a fine paste. Cut rolls in half and toast until light golden brown. Spread tapenade on both sides of rolls and build a great vegetarian sandwich with all the grilled vegetables.
Yield: 2 Sandwiches

Posted on April 18th, 2008 by Ruth
Filed under: Sandwiches, Vegetables, Vegetarian