Grilled Vegetable Submarine

This Mediterranean (Boulart)

Boulart's multigrain buns add their own special HEALTHY touch. All the flavors of the Mediterranean combine in this succulent veggie sandwich, heightened by creamy eggplant jam hummus.

Cook Time:45 min

Prep Time:45 min

Total Time:1 hours30 min

Servings: 4

Ingredients:

4 Boulart multigrain sandwich buns

1 fennel bulb, thinly sliced

1 zucchini, thinly sliced lengthwise

1 red pepper, seeded, cut into 8 lengthwise pieces

1 orange pepper, seeded, cut into 8 lengthwise pieces

2 Italian tomatoes, seeded, cut into two

1 carrot, thinly sliced lengthwise

1 bunch rapini

1 garlic clove, finely chopped

1/4 cup (60 ml) olive oil

Salt and freshly ground black pepper, to taste

1 19 oz (540 ml) can of chickpeas, rinsed and drained

1/2 cup (125 ml) tahini (sesame butter)

1 tablespoon (15 ml) olive oil

1 garlic clove, chopped

Zest and juice of 1 lemon

Salt and freshly ground black pepper, to taste

Simplified recipe: Use hummus and / or roasted eggplant jam available in grocery stores

1 large eggplant, sliced lengthwise

1/4 cup (60 ml) olive oil

2 onions, minced

1 tablespoon (15 ml) balsamic vinegar

1 tablespoon (15 ml) brown sugar

Salt and freshly ground black pepper, to taste

Coriander or basil pesto, to taste

Preparation:

Grilled vegetables: preheat barbecue to high or oven to 400 °F (200 °F). In a large bowl, mix vegetables with the remaining ingredients. Grill for about 30 min. (or cook for about 1 hour), until golden brown and tender. Set aside.

Hummus: in a food processor, purée all ingredients. Season with salt and pepper. Set aside.

Roasted eggplant jam: preheat oven to 350 °F (180 °C). Line a baking sheet with parchment paper. Season eggplant with salt and pepper, drizzle with half the oil and lay on baking sheet, skin side up. Roast until tender, about 1 hour. Allow to cool, scoop out flesh and set aside.

In a skillet, heat the rest of the oil over medium heat, and caramelize onions with vinegar and sugar for about 15 min. Season with salt and pepper. In a food processor, purée eggplant and caramelized onions.

Assemble sandwiches: slice each bread in half horizontally, spread bottom half with hummus, and top with grilled vegetables. Add some coriander or basil pesto to taste. Spread top slice of bread with eggplant jam, and press on top of grilled vegetables.