Bill Johnson answers:

Grilled Vegetable Sandwich Recipe
Difficulty: Easy
Rating: 7.9
Recipe Type: Veg.

Ingredients:

• 1 Brinjal
• 1 Zucchini
• 2 Red bell peppers
• 2 Portobello mushrooms
• 1 Red onion
• 8 Slices bread
• Herbed mayonnaise
• 1/2 Cup olive oil

How to make Grilled Vegetable Sandwich:
• Cut all the vegetables into slices.
• Brush olive oil on sliced vegetables and slices of Portobello mushrooms.
• Season the vegetables with salt and pepper.
• Cook the vegetables in griller till they turn soft.
• Brush olive oil on bread slices and grill it.
• Spread herbed mayonnaise on bread slices.
• Top with 1 slice of vegetables and a quarter of mushroom.
• Top with a slice of bread.
• Grill it till the edges turns brown.
• Serve hot with Tomato ketchup.

Bill Johnson answers:

Make sure you cut them in large enough pieces. You don’t want them to fall through the grates. Peppers, summer squash, zucchini, asparagus (yum!), even carrots grill well. Toss all the veggies in a little oil and salt and pepper (be sure to use s&p), just enough to cover – you DON’T want a lot of excess oil; causes flame-ups in the grill which makes the veggies taste not as good and, of course, is dangerous. Don’t toss eggplant in oil, grill it dry, or it gets to greasy.

Corn on the cob grills dry very well also. Peel it, throw it on. You’ll see the kernels start to turn a deeper color – that’s when it’s time to turn em. Or, my favorite way – leave the husks on while grilling. The little hairs on the end burn a bit but no biggie. You keep rotating them on the grill for probably about 8-10 minutes, get a good char on the outside and they’re done.

I’ve tried grilling potato slices with little success. Grill marks that are delicious and smoky on other veggies just taste burnt on potatoes. I don’t know – if you wanted to try that way, just put em over low heat and watch em. But I’d just recommend wrapping them in foil and putting em on the grill about a half hour or so, flipping occasionally. You can even put them IN the grill that way – the skin gets too burnt to eat but the inside is delicious and fluffy.