Grilled Vegetable Pan Bagnat

Serves : 6

Comments: Be sure to use crusty, sturdy bread, otherwise this sandwhich will fall apart from the vegetable juices.

 

Ingredients:

  • 1 1/2 pounds zucchini
  • 2 large red or yellow bell peppers, cut in half
  • 1 large red onion, sliced into half-inch rounds
  • 6 crusty sandwich roll, or 2 baguettes, cut into thirds
  • 3 ripe tomatoes, sliced
  • olive oil
  • extra-virgin olive oil
  • 4 cloves garlic, minced
  • balsamic vinegar

Instructions:

Slice the zucchini into diagonal rounds large enough to grill. Brush both sides with olive oil, and grill until slightly blackened, turn and grill on the second side. Remove from grill.

Brush the pepper skins lightly with olive oil, and grill (skin side down) until skin is blackened. Remove from grill.

Brush the sliced onions with oil and grill on both sides until browned. Remove from grill. Let cool slightly, and then peel off skin and slice into thirds.

Slice the rolls or baguettes in half (cross-wise), and pull out some of the bread in both the top and bottom, making a little trough. Brush the insides with the extra-virgin olive oil, and then scatter some minced garlic in the trough of each sandwich top. Drizzle a little balsamic vinegar in the trough of each sandwich bottom.

Fill each of the sandwhich bottoms with the vegetables, tomatoes on the very bottom. Splash a bit more vinegar on top of the vegetables, and then add the sandwhich tops. Wrap tightly in tin foil or butcher paper, let stand 1 hour, and serve.