Grilled Vegetable Poboys Recipes

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GRILLED VEGETABLE PO'BOYS



Grilled Vegetable Po'boys image

I recently came across this recipe and thought it would be a great way to use garden (or farmer's market) vegetables for a simple summer meal. Recipe source: local newspaper (reprinted from Crescent City Farmers Market)

Provided by ellie_

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

8 ounces Japanese eggplants, half peeled (striped)
8 ounces red onions, sliced 1/2 inch thick
8 ounces zucchini, sliced 1/4 inch thick
8 ounces bell peppers (red or green)
1/3 cup vegetable oil
1 1/2 tablespoons rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon fresh rosemary, chopped
1 1/2 teaspoons garlic, chopped
1/2 cup roasted garlic
3 tablespoons mayonnaise
1/2 teaspoon salt
pepper
4 (6 ounce) French rolls (or po' boy loaves)
6 ounces Fontina cheese
sliced tomatoes
lettuce, cut into thin strips

Steps:

  • Combine marinade ingredients in a blender and puree. Set aside.
  • In a blender combine spread ingredients and puree. Set aside.
  • In a marinating dish combine vegetables and marinade, toss to cover. Marinate 20 minutes while preparing grill.
  • Grill vegetables over hot coals until tender, turning often. DO NOT CHAR. Peel and slice the pepper.
  • To assemble, spread po' boy loaves with spread and add tomatoes and lettuce. Lay the vegetables (eggplant, onions, zucchini, roasted pepper, and onion) and the cheese on top. Top with dressed top bread and slice in half.

Nutrition Facts : Calories 926.1, Fat 42.9, SaturatedFat 12.8, Cholesterol 52.2, Sodium 1904, Carbohydrate 108.5, Fiber 10.2, Sugar 8.3, Protein 29.1

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