I have already expressed my enthusiasm for the Big Apple Barbecue Block Party that will be in town this weekend. I have a dilemma though—all years past I've made the BABBP a two day affair, spreading out my eating in order to get as much 'cue in my stomach as possible. This year I will only be able to attend one day, but I'm determined not to let this predicament have a negative influence on my meat intake. So I decided to eat a little lighter and healthier in my attempt—however futile it may be—to offset the negative health effects the BABBP is sure to cause, in addition to make sufficient room for my impending gluttony.
Luckily, "light and healthy" on the grill still equates to delicious (but you can probably say that for almost anything grilled). For me, there's no more satisfying way to enjoy vegetables than to grill them. The high heat brings out their natural sweetness and cooks them to perfect tenderness at the same time, and as if that weren't enough, letting them soak in a lemon marinade adds another level freshness that only makes them better. I piled these grilled veggies on some toasted Italian bread, spread with herbed goat cheese, which made one seriously tasty summer sandwich. Whether or not this will aid in my attempt to eat as much barbecue in one day as possible is yet to be known, but I do know that I'm sure going to be eating more of these sandwiches as the summer rolls on.
Grilling: Marinated Vegetable Sandwich
About This Recipe
|This recipe appears in:||4th of July: What's on Your Menu? In Season: Summer Squash|
- 2 medium zucchini
- 2 medium yellow squash
- 1 medium eggplant
- 2 red bell pepper
- 1 green bell pepper
- 1/3 cup olive oil
- Zest from 1 lemon
- Juice from 2 lemons
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- Kosher salt and fresh ground black pepper to taste
- 1 large Italian loaf, sliced into desired sandwich size
- Your favorite spreadable goat cheese
Slice zucchini, yellow squash and eggplant lengthwise into 1/4" strips. Slice red and green peppers lengthwise into strips about 2" wide. Place sliced vegetables in a large Ziploc bag.
Combine the olive oil, lemon zest, lemon juice, oregano, red pepper flakes, salt, and black pepper in a small bowl and whisk to combine. Pour marinade into the bag with the vegetables, seal, and toss to throughly coat. Allow vegetables to marinate in the refrigerator for 2 hours to overnight.
Light 1 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. Remove vegetables from the marinade and grill until well browned and softened, about 2-5 minutes per side. Remove the vegetables from the grill and set aside to cool.
While the vegetables are cooling, grill bread sliced side down, until slightly browned. Spread goat cheese on top side of sandwich, pile on the veggies and enjoy.