The Floozified Jerked Vegetable Sandwich Recipes
THE FLOOZIFIED JERKED VEGETABLE SANDWICH!
We are not jerks (no matter what people say!)--we're just Fantabulously Friendly Foodie Floozies! We FlooZaarinas threw this together for the Island Jerk Challenge in Zaar World Tour 3! Feel free to use whichever vegetables you'd like and place on a platter or layer on as a sandwich. This easy recipe goes great with meat; keep things simple and cook it all together on the grill! Remembering Amy takes the sugar-she's just so sweet! Auntie Jan Christo is our onion person while Chef at Heart is our allspicey chef. Kim D. has a garden full of cherry tomatoes. Then there's Sharon123----the corny one in our little kitchen! Dienia B. claims that she's a little acid/lime sometimes, and Mulligan needs the garlic for her vampire-movie-loving hubby. Heydarl chose soy sauce since she loves Asian cooking & uses it a lot. Meanwhile (like most of us) Debber needs more thyme!
Provided by Sharon123
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To make the Jerk Paste:.
- Combine the scallions, garlic, chile, olive oil, sugar, soy sauce, thyme, allspice and cinnamon in a food processor and process until you have a paste.
- Prepare a medium-hot fire in the grill. Use a vegetable grill rack if you have one.
- Peel back the husks from the corn cobs and remove the silks. Brush the jerk paste onto the ears. Bring the husks back over the cobs and secure with kitchen twine. Skewer the mushrooms and cherry tomatoes and brush with the paste. Toss the zucchini and bell peppers with the remaining paste.
- Grill the vegetables, turning occasionally, until tender and well-browned, 15-25 minutes for the corn, 10-15 minutes for the onion, and about 5 minutes for the tomatoes and zucchini. Remove the vegetables as they are done and keep them warm.
- Slather mayonnaise on each side of hoagie rolls, fill with vegetables of choice, place provolone cheese on top, place top bun on cheese and dig in!
- Or arrange vegetables on a large platter, garnish with lime wedges, and serve. Enjoy! And don't forget to invite all your friendly floozie friends!
- For Vegan omit the mayo and the cheese.
Nutrition Facts : Calories 348.6, Fat 12.6, SaturatedFat 1.8, Sodium 296.1, Carbohydrate 58.6, Fiber 9.8, Sugar 20, Protein 11.2
BEST GRILLED VEGETABLE SANDWICH
A delicious vegetarian sandwich made with freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto in a whole-grain baguette.
Provided by Suzy729
Categories Main Dish Recipes Sandwich Recipes
Time 3h20m
Yield 2
Number Of Ingredients 10
Steps:
- Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
- Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
- Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 79.8 g, Cholesterol 46.3 mg, Fat 29.4 g, Fiber 8.9 g, Protein 35.1 g, SaturatedFat 10.7 g, Sodium 1917.9 mg, Sugar 10.1 g
THE FLOOZIFIED JERKED VEGETABLE SANDWICH!
We are not jerks (no matter what people say!)--we're just Fantabulously Friendly Foodie Floozies! We FlooZaarinas threw this together for the Island Jerk Challenge in Zaar World Tour 3! Feel free to use whichever vegetables you'd like and place on a platter or layer on as a sandwich. This easy recipe goes great with meat; keep things simple and cook it all together on the grill! Remembering Amy takes the sugar-she's just so sweet! Auntie Jan Christo is our onion person while Chef at Heart is our allspicey chef. Kim D. has a garden full of cherry tomatoes. Then there's Sharon123----the corny one in our little kitchen! Dienia B. claims that she's a little acid/lime sometimes, and Mulligan needs the garlic for her vampire-movie-loving hubby. Heydarl chose soy sauce since she loves Asian cooking & uses it a lot. Meanwhile (like most of us) Debber needs more thyme!
Provided by Sharon123
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To make the Jerk Paste:.
- Combine the scallions, garlic, chile, olive oil, sugar, soy sauce, thyme, allspice and cinnamon in a food processor and process until you have a paste.
- Prepare a medium-hot fire in the grill. Use a vegetable grill rack if you have one.
- Peel back the husks from the corn cobs and remove the silks. Brush the jerk paste onto the ears. Bring the husks back over the cobs and secure with kitchen twine. Skewer the mushrooms and cherry tomatoes and brush with the paste. Toss the zucchini and bell peppers with the remaining paste.
- Grill the vegetables, turning occasionally, until tender and well-browned, 15-25 minutes for the corn, 10-15 minutes for the onion, and about 5 minutes for the tomatoes and zucchini. Remove the vegetables as they are done and keep them warm.
- Slather mayonnaise on each side of hoagie rolls, fill with vegetables of choice, place provolone cheese on top, place top bun on cheese and dig in!
- Or arrange vegetables on a large platter, garnish with lime wedges, and serve. Enjoy! And don't forget to invite all your friendly floozie friends!
- For Vegan omit the mayo and the cheese.
Nutrition Facts : Calories 348.6, Fat 12.6, SaturatedFat 1.8, Sodium 296.1, Carbohydrate 58.6, Fiber 9.8, Sugar 20, Protein 11.2
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