Grilled Vegetarian Club Sandwich

By á-174942

Ingredients

• 7 ounces Atnenos Roasted Red Pepper Hummus
• 4 portobello mushrooms abt 4" wide stems removed, and gills scraped out
• 2 Japanese eggplant - (to 3) cut 3/4"-thk rounds
• 8 zucchini rounds cut 3/4" thick
• 1 red onion cut 1/4" thk slices
• Salt to taste
• Freshly-ground black pepper to taste
• Sesame oil as needed
• 1 teaspoon chopped fresh thyme
• 2 tablespoons balsamic vinegar
• 2 garlic cloves - (to 3) grilled
• 3/4 cup olive oil
• 12 slices white bread grilled
• 4 tablespoons basil

Details

Servings 1

Preparation

Step 1

Preheat grill to medium (350 to 400 degrees). Brush mushrooms, eggplant, zucchini and onion with sesame oil. Sprinkle with salt and pepper. Grill all on medium heat turning twice approximately 8 minutes for portabello, 6 minutes for eggplant, 4 minutes for onion and 3 minutes for zucchini.

Remove and place on plate. Sprinkle with chopped thyme. Brush bread slices with olive oil and grill 1 minute on each side. Place vegetables evenly on 8 slices of bread.

Top with Atnenos Roasted Red Pepper Hummus and sprinkle with basil. Place each slice on top of the other and finish topping with last slice. Serve with toothpick and slice in half. Serve with remaining Atnenos Roasted Red Pepper Hummus.

This recipe yields ?? servings.