Provided by Marian Burros
Categories dinner, weekday, main course
Time 15m
Yield 4 sandwiches
Number Of Ingredients 6
Steps:
- Prepare grill.
- Brush vegetables lightly with one tablespoon or less of the olive oil on both sides.
- Grill zucchini 10 to 12 minutes, depending on thickness, turning several times; grill eggplant 6 to 8 minutes, turning; grill onion 6 to 8 minutes, turning.
- Arrange vegetables in layers on flat plate, sprinkling remaining olive oil over them, interspering the layers with basil leaves. Allow to sit at room temperature for a few hours for flavors to meld.
- If possible, use without refrigerating, but if refrigeration is necessary, return to room temperature before making into sandwiches.
- Slice rolls lengthwise, but not completely through. Pull out the excess bread in the middle and fill with vegetables.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 7 grams
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