Grilled Veggie Open Faced Sandwich


Ingredients (serves 4):

For Marinade:

Other:

*This recipe was developed for the Indoor Electric Grill (EB-DLC10). Adjustments may be necessary when using other models.

1

Cut eggplant, zucchini, bell pepper and red onion width-wise into 1/2” thick slices. Pierce the onion sides with toothpicks for easy flipping.

2

Coat all vegetables with 1 Tbsp. olive oil.

3

In a large bowl, mix all ingredients for the Marinade and set aside.

4

Preheat the Indoor Electric Grill at HI for 6 minutes or until operation light turns off. Place vegetables on the grill. Please be careful of the heated grill.

5

Flip vegetables after 2 minutes or until half-way done, then allow to cook through. Remove from grill and transfer to the Marinade from step 3 and marinate for 30 minutes to overnight.

6

Place sliced baguette on the grill to get grill marks on both sides. Turn off the grill.

7

Serve marinated vegetables with grilled baguette.

8

Let everyone make their own open-faced sandwich! Enjoy!

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