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| Grilled Vegetable Sandwich with Horseradish Sauce (v/gf) All ingredients available at D&W Fresh Market Photo Credit: Katy Keck |
Summer is here and that means barbecues and picnics. Kick off the season of al fresco dining this Memorial Day weekend by trying a new recipe, my grilled vegetable sandwich with horseradish sauce (v/gf). Stack it high and let the sauce runnith over. It will satisfy even the hardiest appetites. Hot off the grill or pulled from a picnic basket, this recipe is a proven winner.
For over 20 years, this sandwich has been on our summertime menu. It’s a delicious way to celebrate and enjoy the abundance of fresh vegetables and herbs that Michigan’s growing season brings us.
Grilled Vegetable Sandwich with Horseradish Sauce
(v/gf)
Makes 4 Sandwiches
(v/gf)
Makes 4 Sandwiches
Filling
1 Eggplant, sliced lengthwise into 1/4″ steaks
1 Zucchini, sliced lengthwise into 1/4″ steaks
1 Summer squash, sliced lengthwise into 1/4″ steaks
1 Red onion, sliced into 1/4″ rings
1 T EVOO
1 t Oregano, dried
1 t Rosemary, dried and chopped
1 t Thyme, dried
1/2 t Cayenne pepper
Pinch of sea salt
1 Red pepper, roasted and sliced into 2″ wide pieces
2 Roma tomatoes, sliced 1/4″
Basil leaves
Mixed lettuce greens
Sprouts, alfalfa or clover
Loaf of gluten free bread
1 Eggplant, sliced lengthwise into 1/4″ steaks
1 Zucchini, sliced lengthwise into 1/4″ steaks
1 Summer squash, sliced lengthwise into 1/4″ steaks
1 Red onion, sliced into 1/4″ rings
1 T EVOO
1 t Oregano, dried
1 t Rosemary, dried and chopped
1 t Thyme, dried
1/2 t Cayenne pepper
Pinch of sea salt
1 Red pepper, roasted and sliced into 2″ wide pieces
2 Roma tomatoes, sliced 1/4″
Basil leaves
Mixed lettuce greens
Sprouts, alfalfa or clover
Loaf of gluten free bread
Horseradish Sauce
3/4 C Cashews, roasted
1/4 C Lemon juice
2-4 Garlic cloves
2 T Dijon mustard
1 T Horseradish
Sea salt to taste
1/2 C Water, purified
Preparation:
Prepare eggplant, zucchini, summer squash and red onion.
Brush with EVOO and sprinkle with herbs and salt.
Grill until tender.
Layer all vegetables, herbs, lettuce and sprouts on gluten free bread.
For the dressing, place cashews, lemon juice, garlic, Dijon mustard, horseradish and salt in blender and add water to desired consistency.
Top the sandwich with horseradish sauce.
Serve warm, room temperature or chilled.
Prepare eggplant, zucchini, summer squash and red onion.
Brush with EVOO and sprinkle with herbs and salt.
Grill until tender.
Layer all vegetables, herbs, lettuce and sprouts on gluten free bread.
For the dressing, place cashews, lemon juice, garlic, Dijon mustard, horseradish and salt in blender and add water to desired consistency.
Top the sandwich with horseradish sauce.
Serve warm, room temperature or chilled.
Ingredients available at D&W Fresh Market.
Happy Summer.
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