Vegetarian Sandwiches

It seems that spring is finally here! If you are one of those people who love to be outdoors, you will quickly be tempted to have a picnic with friends after taking a peek at this recipe.  (And if you prefer to eat indoors, you can use the traditional picnic as inspiration.)

In either case, I would recommend having your ingredients and tools ready, so that you never miss an opportunity to grab your pail and go. Realizing that you forgot your cork screw as you attempt to open a bottle of wine in the middle of the park or at the beach is not a fun way to start your day. So, as the season rolls in, pack the following in a small basket: reusable melamine plates, bowls, cups, and cutlery; a cork screw; a water canteen; eco-friendly napkins; and a large blanket.

Inspired by the season’s picnics, I have prepared these easy vegetarian sandwiches for your outdoor eating pleasure. Grilling the vegetables brings a smoky, sweet, and unique flavor to these simple sandwiches. And you don’t need a lot of prep time to put them together. Make sure to use quality ingredients when pulling together your vegetables, and you’re set to go!

Ingredients

1 Multigrain pan loaf

1 zucchini, thinly sliced

1 eggplant, thinly sliced

1 avocado thinly sliced

1 red pepper, thinly sliced

1 cucumber, thinly sliced

12 sun dried tomatoes in olive oil (you can buy them or you can make them at home)

0.65 lbs French Comte cheese

Avocado Mayonnaise

Yield: 4 sandwiches

 

Procedure

Wash and cut the vegetables into fine slices

Toss vegetables with olive oil, salt and freshly grounf Black pepper

Preheat grill for medium heat

Grill the vegetables (zuchini, eggplant, avocado, red pepper and cucumber) at medium high heat.

Cut slices of ​​bread and spread with avocado mayonnaise

Alternate the grilled vegetables, the sun-dried tomatoes and the cheese between the bread slices

Serve with vegetable chips