Vegetarian Grilled Vegetable Sandwich with Olive Tapenade<\/p>\n
1 carrot, thinly sliced
\n1 zucchini, thinly sliced
\n1 red bell pepper, cored, seeded and cut into large pieces
\n6 scallions, trim off bottom root and top (6-inch slice)
\n1 Japanese eggplant, thinly sliced
\n1 head Belgian endive, slice root off, keep leaves whole
\n2 whole wheat rolls<\/p>\n
Tapenade:
\n10 calamata olives, pitted
\n\u00c2\u00bd shallot, peeled and sliced
\n1 tsp. capers
\n\u00c2\u00bd tsp. olive oil<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00c2\u00bd shallot, peeled and sliced 1 tsp. capers \u00c2\u00bd tsp. olive oil Sandwich: Grill carrots, zucchini, bell peppers, eggplant and…<\/p>\n