Taste of Provence Veggie S'Mich W Grilled Sweet 'Tato Chips
Yield
2 servingsPrep
10 minCook
15 minReady
25 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | medium |
eggplant
|
* |
1 | x |
zucchini
|
* |
1 | head |
garlic
|
* |
2 | teaspoons |
olive oil
|
|
½ | cup |
black olives
|
* |
1 | large |
italian plum (roma) tomatoes
peel, seed, dice |
|
¼ | teaspoon |
red pepper flakes
|
|
1 | teaspoon |
balsamic vinegar
|
|
1 | x |
sweet red bell peppers
seed, core, halve |
* |
1 | x |
sweet yellow bell peppers
seed, core, halve |
* |
4 | leaves |
lettuce
|
* |
2 | ounces |
goat (chevre) cheese
|
|
2 | each |
french rolls
or equiv. |
* |
2 | medium |
sweet potatoes, or yams
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | medium |
eggplant
|
* |
1 | x |
zucchini
|
* |
1 | head |
garlic
|
* |
1E+1 | ml |
olive oil
|
|
118 | ml |
black olives
|
* |
1 | large |
italian plum (roma) tomatoes
peel, seed, dice |
|
1.3 | ml |
red pepper flakes
|
|
5 | ml |
balsamic vinegar
|
|
1 | x |
sweet red bell peppers
seed, core, halve |
* |
1 | x |
sweet yellow bell peppers
seed, core, halve |
* |
4 | leaves |
lettuce
|
* |
57.8 | ml/g |
goat (chevre) cheese
|
|
2 | each |
french rolls
or equiv. |
* |
2 | medium |
sweet potatoes, or yams
|
Directions
Slice eggplant and zucchini in ½ inch strips lengthwise.
Sprinkle lightly with salt and let rest in colander abot a half hour.
Rinse well and pat dry.
Roast garlic by removing dry outer skins, cutting off top, rubbing with olive oil, and grilling in center of grill about 4 minutes, 'til soft.
Squeeze out soft pulp and mix with olives, tomtao, pepper flakes, balsamic vinegar and herbes de Proence.
With 1 teaspoon olive oil, process this mxiture to paste.
Lightly brush veggies with olive oil.
Grill 4 to 6 minutes 'til cooked through but not limp.
Turn only once. Slice bread and toast on grill.
Assemble sandwich w lettuce, veggies, and goat cheese.
Use garlic/olive paste as spread on roll.
Slice peeled sweet potatoes ½ inch thick.
Brush lightly with olive oil and grill 7 to 10 minutes.
Sprinkle lightly with salt.