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

Preparation

1. Start by washing the zucchini and eggplants, then slice them lengthwise into pieces about 5 mm thick.
2. Heat a grill or 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 become soft. Fresh garlic can be added now, if you prefer it instead of the powder.
5. Start assembling the sandwiches by placing a slice of grilled zucchini, then a slice of grilled eggplant, add a slice of cheese, some sun-dried tomatoes or a slice of fresh tomato and a few basil leaves.
6. Cover with another slice of zucchini or eggplant. If desired, you can also include whole wheat or grain bread above and below the vegetables for a true “sandwich”.
7. If desired, 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 for a bolder flavor.

Fun Fact

Grilled vegetable sandwiches are an excellent vegetarian alternative to classic rolls with cured meats or meat. In addition, grilling the vegetables enhances their flavor and makes them particularly suitable for light summer dishes.