You can use bottled red bell peppers for this sauce, or roast your own.
Ingredients:
1/2 cup soy mayonnaise or Veganaise
1/2 cup chopped roasted red bell peppers
1 clove garlic, minced
1 medium eggplant (the round kind)
2 medium yellow onions
2 medium zucchini
3 TBS olive oil
1/2 tsp granulated garlic
1/2 tsp salt
a few grinds of pepper
8 slices whole grain bread, toastedDirections:
- Prepare the red bell pepper sauce by combining the Veganaise, red bell pepper, and garlic, then blending smooth. Set aside in fridge until needed.
- Preheat grill to medium high. Remove stem end of eggplant and slice crosswise into 1/2 inch thick pieces. Cut the onions crosswise into 1/4 inch slices.
- Remove stem end of zucchini and cut lengthwise into 1/4 inch pieces.
- Whisk together oil, garlic, salt and pepper. Lightly brush vegetables and grill for 4-6 minutes, then turn and grill the other side.
- Spread red pepper sauce on toast, layer vegetables, add another slice of toast, slice and enjoy.
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