I love to cook and since I’ve joined Washington’s Green Grocer (my favorite new company), I’m preparing even more healthy meals at home. Here is the recipe for my super quick and healthy veggie sandwich.
Super Healthy Veggie Sandwich
Portobello mushrooms (1 large or 2 small per sandwich)
eggplant, sliced into 3/4 inch slices
good quality mozzarella
good quality olive oil
salt & pepper
basil leaves (about 4 per sandwich)
Your choice: mayo, mustard and/or pesto
Dip Portobello mushrooms, eggplant & red pepper in olive oil and balsamic vinegar. Grill on outdoor or indoor grill. Grill rolls slightly. Let mozzarella melt on grilled veggies and stack to make a super-yummy veggie sandwich!
Suzanne, this would indeed be good, but not fast unless you have a gas grill, which we don’t. Roasting the mushroom and pepper and eggplant would be good as well, I think, or just sauteed on the top of the stove. Dave won’t eat mushrooms, but when he is gone, we will do this. I love eating great veggies.
I have a great stove top paddle grill like the one at the link below. It’s awesome. I cook veggies, grilled sandwiches, meat, etc. on it. Most of these paddle stove top grills have two sides – one for the grill marks and one that’s flat for pancakes, etc. Wow, I’m surprised Dave doesn’t eat mushrooms. I guess great chefs have their own dislikes too! – Great hearing from you, Chris. And i love your email name! – xxoo Suzanne
I forgot the link!
This sounds delicious! And I was just wondering what I could make with eggplant after I pick some up at the store. Thanks!