Serious Eats: Recipes

Grilling: Marinated Vegetable Sandwich

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.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.

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