There’s nothing quite like the smoky, charred flavor that grilling brings out in fresh vegetables. From zucchini and eggplant to mushrooms and peppers, grilling transforms simple produce into something rich, savory, and irresistible. This recipe takes those perfectly grilled veggies and layers them into a crusty French baguette with melty provolone, a zesty basil vinaigrette, and a bold sun-dried tomato and olive tapenade. The result? A hearty, flavor-packed sandwich that’s just as perfect for a summer picnic as it is for a weeknight dinner.
Grilled Vegetable Baguette
Ingredients:
Zucchini or other summer squash, cut lengthwise into generous ¼-inch strips
Eggplant, cut lengthwise into generous ¼-inch strips
Portobello Mushroom, whole, gills removed
Red peppers, cut in large, flat pieces and grilled
Vinaigrette dressing for basting vegetables (recipe referenced below)
Provolone cheese, sliced
French baguette
Sun-dried tomato and olive tapenade (recipe referenced below)
Directions:
Grill the vegetables (see tips below), brushing with the vinaigrette as they cook. The basil dressing (referenced below) is ideal for basting these vegetables. When the eggplant is about done, top with slices of provolone to allow time to melt. While the vegetables are grilling, take the fresh baguette and slice open with a serrated knife. Spread the top half with mayonnaise and the bottom half with a generous amount of tapenade. When mushrooms are done, slice lengthwise in ¼ slices. Then stack vegetables on the bread in this order: eggplant, mushrooms, zucchini and red pepper. Serve warm or at room temperature.
Tips for grilling vegetables:
The best and easiest vegetables to grill are peppers, summer squashes, whole onion slices, mushrooms, fatter spears of asparagus and eggplant. They are also the most delicious when grilled. Because every BBQ is unique in design and heat regulation, this will require some practice with your particular unit. Generally, the heat should be turned to medium or medium high.
Prepare your vegetables you intend to use. Because the grates of the grill have open spaces make sure the pieces are cut large enough to lay across the grates without falling between them. Place the vegetables in a large bowl and drizzle with some oil or vinaigrette dressing for some great added flavor. If you purchased or made some dressing that wasn’t a huge success, this would be the perfect place to use it up. Toss the vegetables in the dressing and lay on the grill. PLace similar vegetables together in one area. Close the lid and keep watch. Try not to turn the food until grill marks are established on the first side. When you can see solid grill marks, then turn to cook the other side with a long pair of tongs. Season with salt & pepper. When the vegetables become pliable or just barely limp, they can be removed and placed in the serving bowl. As they cool, they will exude a delicious, gelatinous liquid that should be included in the service.
Sun-dried Tomato and Olive Tapenade
8 ounces sun-dried tomatoes, oil included
4 ounces green olives or kalamata or combination of the two
1 tablespoon minced garlic
1 tablespoon lemon juice
¼ teaspoon pepper
1 tablespoon balsamic vinegar
Directions:
Combine all ingredients in processor and blend until smooth. Recipe can easily be doubled. Store in the fridge in an airtight container.
Basil Vinaigrette Dressing
The following is the recipe for the basil dressing which was featured at the restaurant. It is a more potent dressing because the ratio of oil to vinegar is 2:1. It serves as a great dressing and also a marinade for vegetables, chicken, and all kinds of meats. The shelf life is indefinite.
½ cup unseasoned rice vinegar
½ cup olive oil
½ cup vegetable oil
2 tablespoons dried basil (or about 1 cup coarsely chopped fresh basil)
1 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cloves, garlic, minced
Combine all ingredients and whisk to combine. Store in glass jar or bottle in the refrigerator.
Hungry for more? Check out Chef doughty’s book; The Chef Within Dinner Edition. Find more information and order your copy online here:
https://www.thechefwithinbook.com/bookstore/dinner-book
Meet Chef Doughty
We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?
Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.