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Ingredients
- 1/2 cup pitted ripe olives
- 2 to 3 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 1/8 teaspoon salt
- Dash pepper
- 1/4 cup olive oil
- SANDWICHES:
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 large eggplant, cut lengthwise into 1/2-inch slices
- 2 large sweet red peppers, quartered
- 8 slices firm white bread (1/2 inch thick)
- 1/4 cup fresh basil leaves, thinly sliced
Directions
- 1. Place the first five ingredients in a food processor; cover and process until pureed. While processing, gradually add oil in a steady stream; process until blended. Set aside.
- 2. For sandwiches, in a small bowl, combine the oil, garlic, pepper and salt; brush over eggplant and red peppers. Prepare grill for indirect heat, using a drip pan. Arrange vegetables on a grilling grid; place on a grill rack over drip pan.
- 3. Grill, covered, over indirect medium heat for 10-12 minutes or until tender. Remove and keep warm. Grill bread over medium heat 1-2 minutes on each side or until toasted.
- 4. Spread olive mixture over toast. Top four slices with vegetables and basil; top with remaining toast.
Nutrition Facts
1 each: 463 calories, 31g fat (4g saturated fat), 0 cholesterol, 844mg sodium, 44g carbohydrate (12g sugars, 8g fiber), 7g protein.
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