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Nom Nom Nom.

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                                                                  There's plenty of room for experimentation here. We've used grilled eggplant, zucchini, bell peppers, and onion sandwiched in crusty rolls with a little pesto. Fennel, endive, or mushrooms would make fine vegetable substitutes; sun-dried tomatoes or white-bean puree can replace the pesto; or omit the condiment altogether and top the sandwich with whole fresh basil or mint leaves. You can even change the cooking equipment, using the broiler or a grill pan in lieu of an outdoor grill.

                                                                  Ingredients
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 tsp wine vinegar
                                                                  • Yes No 3/4 cup olive oil
                                                                  • Yes No 1 eggplant
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 red onion
                                                                  • Yes No 4 large crusty rolls
                                                                  • Yes No 4 tbsp homemade pesto
                                                                  • Yes No 4 leaf romaine lettuce
                                                                  • Yes No 2 tomato
                                                                  • Light the grill. In a large bowl, combine the oregano, the basil, if using, the salt, black pepper, vinegar, and oil. Add the eggplant, zucchini, bell peppers, and onion and stir to coat. Grill the vegetables in batches, turning once, until lightly browned and tender, 10 to 15 minutes per batch.
                                                                  • Spread the inside of each roll with 1 tablespoon of the pesto. Sandwich the grilled vegetables, lettuce, and tomatoes in the rolls.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll

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