Vegetarian Grilled Vegetable Sandwich with Olive Tapenade

 

1 carrot, thinly sliced

1 zucchini, thinly sliced

1 red bell pepper, cored, seeded and cut into large pieces

6 scallions, trim off bottom root and top (6-inch slice)

1 Japanese eggplant, thinly sliced

1 head Belgian endive, slice root off, keep leaves whole

2 whole wheat rolls

 

Tapenade:

10 calamata olives, pitted

½ shallot, peeled and sliced

1 tsp. capers

½ tsp. olive oil

 

Sandwich: Grill carrots, zucchini, bell peppers, eggplant and scallions until soft and caramelized.  Tapenade: In a food processor, chop all ingredients into a fine paste. Cut rolls in half and toast until light golden brown. Spread tapenade on both sides of rolls and build a great vegetarian sandwich with all of the grilled vegetables.