Grilled Vegetable Sandwich with Goat Cheese and Aoli

 

People grill everything these days and Memorial Day weekend signals the time to put that grill in high gear.  We're at the lake and I'm planning a delicious grilled vegetable sandwich when the water skiers, golfers & hikers pause for lunch.  Hearty but not too heavy.  Grilled Portobello mushroom, red peppers, onions and eggplant served up on grilled Ciabatta and  topped with garlicky aoli, goat cheese and basil leaves.  So flavorful but not so filling they can't head back out for more outdoor activities instead of a nap.  Served with sweet potato chips and a iced tea- lemonade refresher, followed by raspberry bar cookies.  This is one of my favorite fun in the sun meals and a tasty way to eat those veggies
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For the aoli:

In a food processor, add;

1 large egg yolk
2 tsp fresh lemon juice
1/2 tsp kosher salt
1 tsp Dijon mustard
1 cloves garlic

Process and add 1/4 cup canola oil (olive if you prefer) through feed tube.  Refrigerate until ready to serve.

For the grilled vegetables:

4 Portobello mushroom caps
1 large onion
1 large red pepper
1 small egg plant (Japanese works well)

Slice vegetables to 1/4 inch thickness and place in a large bowl.  Toss with 1/2 cup canola oil and 1/4 cup balsamic vinegar.  Cover and let marinate for a couple of hours.  Sprinkle with salt and pepper just before grilling.  Drain and move vegetables to a grill basket. Place basket over medium heat and toss frequently to keep vegetables from sticking.  Egg plant burns quickly, so keep an eye on those slices. When browned remove, and grill slices of a hearty rustic bread such as foccia about 1 minute until just toasted.  Spread bread with aoli, arrange grilled vegetables on the bread, top with dabs of goat cheese and a few fresh basil leaves.

So divine!!