Monday, August 18, 2008
Grilled Vegetable Heaven... on a Sandwich
First, I take a pile of vegetables and chop them into sandwich-sized pieces. This week, we happened to have some locally grown hydroponic orange peppers, a few baby eggplants from the farmer's market, some yellow summer squash, and a few little sweet onions from our CSA.
After some quality time on the grill, those vibrantly lovely veggies were reduced to a fantastically delicious shadow of their former selves. I'll admit to slurping up a few of the slices of caramelized eggplant before they ever made it CLOSE to the sandwiches.
Before I get too far ahead of myself I'd better tell you that, just before we grilled up those veggies, I mixed up the real key to a good summer veggie sandwich. Garlic basil mayonnaise.
No, I didn't go through the trouble of making my own (though that's NEVER a bad idea). But, in this particular case, even the cheater's approach is nothing short of glorious. A bit of garlic and some chopped basil transforms ordinary jarred mayonnaise into something truly extraordinary. And trust me, you ain't lived until you've taken a whiff of this delicious mess!!
Slather some of that extraordinary mayo on one side of a loaf of asiago pesto foccaccia from the local bakery... and pile the veggies high! Grab a side of grilled corn on the cob, and I'm pretty sure you'll be good and satisfied.
This is local eating at its finest! And no recipes necessary.
©BURP! Where Food Happens