august 26, 2012

For a lake house lunch, Christopher made a nice grilled vegetable sandwich that we enjoyed outside on the deck.

Grilled Veggie and White Bean Hummus Sandwich

1 baguette, thickly sliced
italian eggplant
green squash
yellow squash
bell pepper
olive oil
balsamic vinegar

White Bean Hummus
1 can cannellini beans, drained and rinsed
2 cloves garlic, minced
1 tsp paprika
1/4 cup parsley, chopped
2 tbs lemon juice

To prepare veggies for grilling, first wash, then slice into 1/2″ lengths or rounds, drizzle with olive oil and balsamic vinegar, and season with liberal amounts of salt and pepper. Over a preheated medium heat grill, cook veggies until black grill marks appear, flipping them over as needed; most will cook in less than eight minutes. Once done, remove veggies to a platter, and then grill baguette slices. The bread will quickly toast, about 30-60 seconds per side.

For white bean hummus, begin by mashing beans in a medium bowl. Mix in garlic, paprika, parsley, and lemon juice. Add salt and pepper to taste.

Arrange sandwiches by spreading a dollop of hummus on one baguette slice, then add a stack of assorted grilled veggies, and top with another bread slice. Serve warm.

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