1/4 C. torn basil leaves

1 egg yolk

1/2 C. olive oil

2 tsp. lemon juice

 

2 large red peppers, quartered, core and seeds removed

1 eggplant, cut into 1/4-inch-thick rounds

1 orange sweet potato, peeled and cut diagonally into 1/4-inch-thick rounds

3 zucchini, sliced lengthwise into 1/4-inch-thick slices

2 red onions, cut into 1/2-inch-thick rounds

1/3 C. olive oil

1 loaf Turkish bread, split and cut into 4 equal pieces

 

To make the basil aioli, put the garlic, basil and egg yolk in a food processor and blend until smooth. With the motor running, gradually add the oil in a thin stream until the mixture thickens. Stir in the lemon juice and season to taste. Cover and refrigerate until ready to serve. Preheat a barbecue grill to medium. Put the pepper, skin side down, around the cool edge of the grill and cook it for 8-10 minutes or until the skin has softened and is blistering. Meanwhile, brush the eggplant, sweet potato, zucchini and onion slices on both sides with olive oil and season them lightly. Cook the vegetables in batches on the middle of the grill for 5-8 minutes or until they are cooked through but still firm. As the vegetable pieces cook, put them on a tray in a single layer to prevent them from steaming, then grill the Turkish bread on both sides until it is lightly marked and toasted. Spread both cut sides of the bread with 1 tsp. of basil aioli and pile some of the grilled vegetables on top. Top with the remaining toast and serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber: