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There’s not much I love more than grilled vegetables. As delicious as a vegetable already is, something happens during the grilling process that makes me want to propose. And not to a man! To the grilled veggies themselves.
Grilled vegetables are a great sandwich filler, and you won’t even think about the fact that there’s no meat anywhere in sight. I love this make-ahead sandwich because . . . well . . . you can make it ahead of time. Ha ha! Actually, it’s best if you make it ahead of time and let it get more and more wonderful. By the time lunch rolls around, you’ve got a little miracle on your hands.
I mean in your hands.
I mean in your mouth!
Heat a grill pan over medium-high heat and place the veggies on the surface.
Let the first side cook without oil, so it gets great grill marks on the surface. After that, turn them over . . .
And brush them with a little bit of olive oil.
Make sure everything has brownish/blackish bits.
That’s where the flavor is!
Remove the veggies to a plate and let them cool completely.
Toast a couple o’ pieces of bread…
And spread a heaping tablespoon of herby/chivey cream cheese on one piece…
Sprinkle on salt and black pepper to taste . . .
Then lay on one of each color of pepper . . .
Two slices of zucchini (trim them to fit the bread) . . .
And a slice of onion. (You won’t believe how good the onion is!)
Spread the other piece of bread with cream cheese . . .
And put it on top.
And now—this is the kicker! Wrap the sandwich in plastic wrap and refrigerate it for a few hours (or overnight). Just the thing to grab on your way out the door in the morning.
Mmmm. This is many hours later. Great things have happened! I can feel it in my soul.
Time to dig in. (Again: The onions are absolutely miraculous.) Portable lunch has never tasted so good!
Change things up!
• Grill slices of eggplant to replace (or go alongside) the zucchini.
• Sliced poblano chilies are a delicious replacement for the bell peppers.
• Spread one of the slices of bread with pesto, Dijon, or any spread of your choice.
• Press some leaves of fresh basil on the cream cheese before you add the veggies.
