Heat the oven to 425 degrees. Cut the zucchini lengthwise into thin slices and place in large bowl. Cut the eggplant and onion in half lengthwise, then crosswise into very thin slices and add to bowl.

About this recipe . Thse simple and satisfying grilled vegetable sandwiches prove that cooking over fire is for much more than just meat. Substantial slices of marinated summer vegetables like ...

Print Recipe Print Recipe . By Barbara Hansen. May 25, 2005 . Times Test Kitchen Director Donna Deane discovered this terrific vegetable sandwich at Zinc Cafe & Market in Laguna Beach.

Pictured above. Recipe by Tucker Shaw. Make this the night before for an afternoon picnic. Use homemade or store-bought pesto. Makes 1 big sandwich, enough to feed 6-8 people. Ingredients 1 small ...

Included in recipe books from the 1930s and '40s, such sandwiches simply grated the root vegetable, mixed it with a bit of mayonnaise, and stuffed the filling in between bread.

Fresh basil leaves. 1. Prepare the grill for direct and indirect medium heat (350 to 450 degrees) 2. Place a toothpick horizontally through the onion slices to hold the rings together.

Step 1: Prepare the aioli.In a bowl, combine the mayo, lemon zest, lemon juice, grated garlic, basil, and fresh herbs. Add salt and pepper to taste. Set aside in the refrigerator.