Zucchini and Eggplant Sandwiches

I can provide you with a recipe to prepare delicious zucchini and eggplant sandwiches. This dish is versatile and can be served as an appetizer or as a light, vegetarian dish.

Ingredients

• 2 medium zucchinis
• 2 medium eggplants
• Extra virgin olive oil
• Salt and pepper to taste
• Garlic powder or 1 clove of garlic, minced (optional)
• Soft goat cheese or mozzarella for sandwiches, as desired
• Sun-dried tomatoes in oil or fresh tomato slices
• Fresh basil
• Whole grain or wheat bread for sandwiches (optional)

Preparation

1. Start by washing the zucchinis and eggplants, then cut them into longitudinal slices about 5 mm thick.
2. Heat a grill or a grill pan over the fire. If you don’t have a grill, you can also use a non-stick pan.
3. Brush the zucchini and eggplant slices with a little oil and add salt, pepper, and garlic powder to taste.
4. Grill the zucchini and eggplant slices on both sides until they have nice grill marks and have softened. Fresh garlic can be added now if you prefer it to the powder.
5. Begin assembling the sandwiches by placing a grilled zucchini slice, then a grilled eggplant slice, add a slice of cheese, some sundried tomatoes or a slice of fresh tomato, and a few basil leaves.
6. Top with another slice of zucchini or eggplant. If desired, you can also include whole grain or wheat bread above and below the vegetables for an actual “sandwich.”
7. If you wish, you can place the sandwiches back on the grill for a few minutes to melt the cheese.
8. Serve the sandwiches hot or at room temperature.

If you want to make the dish more “Italian,” you can add a touch of basil pesto between the layers of vegetables or replace the mozzarella with smoked scamorza to give a more robust flavor.

Curiosity

Grilled vegetable sandwiches are an excellent vegetarian alternative to the classic sandwiches with cured meats or meat. Moreover, grilling the vegetables brings out their flavor, making them particularly suitable for summer and light dishes.