Monday, March 28, 2011

Grilled Vegetable Sandwich

My favourite way to enjoy grilled vegetables is to pile them high on a toasted piece of rosemary focaccia.  I have been making this open face sandwich for years, and it has always been a favourite with my friends and family.  Even if you are not a vegetarian you can appreciate the layers of flavour, colour and wonderful texture that this sandwich has to offer.  I made a rocket pesto mayonnaise to spread across the toasted bread and I topped the sandwich with goats cheese, balsamic drizzle and fresh chopped parsley.

This sandwich is so easy to make and can be prepared in advance.  Slice your favourite vegetables and lightly toss them in a bowl with some extra virgin olive oil, salt and pepper.  Grill the vegetables until desired doneness and set aside until they are at room temperature.  While your bread is toasting and your vegetables are cooling, it is the perfect time to make a wonderful pesto mayonnaise to bring this sandwich together. 

Rocket Pesto Mayonnaise

1/2 cup toasted pecans
4 cloves of garlic
2 cups of rocket/arugula greens
1/4 cup parmigiano cheese
1/4 cup of extra virgin olive oil
1/4 cup mayonnaise
salt and pepper
juice of 1 lemon

Mix all ingredients in food processor until smooth and spread desired amount over your toasted bread.  Layer your vegetables and garnish with the goat cheese, drizzle and fresh chopped parsley.

Buon Appetito!

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