Ingredients
Ingredients for the Grilled Veggies:
- 1 bunch asparagus (12 to 14 stalks) rinsed and bottoms snapped off
- 2 Zucchini, sliced on a diagonal ¼ inch thick
- 4 Japanese eggplant, sliced on a diagonal into ¼ inch thick pieces
- 2 Red bell peppers, seeded and cut into quarters
- 1 large yellow or red onion, peeled and sliced into round ¼ inch pieces
- 3 tablespoons extra –virgin olive oil
- Kosher salt
Ingredients for the Balsamic Syrup:
- 1 16.9 oz bottle balsamic vinegar
Ingredients for the Chipotle Mayo:
- 1 Cup Mayonnaise
- 1 Tablespoon adobo from chipotle in can (more if want spicier)
- Lime (Juice of half a lime)
- Salt
- Pepper
Directions for the Vegetables:
- Pre-heat grill
- Brush veggies with olive oil
- Add veggies to hot grill in batches
- Once grilled place aside and drizzle balsamic syrup over veggies
- Finish with a sprinkle of French or Kosher salt
Directions for the Balsamic syrup:
- Pour entire bottle into a small saucepan
- Bring to a boil over high heat
- Lower heat to medium-high
- Continue to boil until the vinegar starts to thicken and forms a syrup-like consistency ( about 15-20 min)
- Be careful not to thicken too much or it will become a thick black goop
- Test using a wooden spoon
- TIP: if the syrup coats the back of the spoon, its ready. Remove from heat.
- Let cool
Directions for the Chipotle Mayo:
- In a container, combine mayo, adobo, lime juice , salt and pepper
- Mix together and enjoy
Grilled Vegetable Sandwich - Home & Family
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