Summer Sourdough Salt

Summer Sourdough Salt

Ingredients:
1 medium red bell pepper, quartered
1 small zucchini, sliced lengthwise
1 yellow summer squash, sliced lengthwise
¼ eggplant, sliced lengthwise
¼ cup olive oil
2 sourdough French rolls
8 onion ring slices
4 tomato slices
1 tablespoon grated Parmesan cheese
2 large leaves red-leaf lettuce

Directions:
1. Do ahead: Make the spread with 3 tablespoons of the mayonnaise, the parsley,
the oregano, and salt. Blend well and set aside, or refrigerate, covered, until
ready to use.
2. Light a charcoal grill or preheat the broiler.
3. Brush the prepared vegetables with the olive oil and grill for 2 to 3 minutes on
each side for the bell peppers and 4 to 5 minutes for the squash and eggplant.
Turn once and season with salt. When the vegetables begin to char, remove them
from the grill, and when cool enough to handle, peel the skin from the bell
pepper.
4. Split the French rolls and dress the bottom halves with the mayonnaise spread.
First arrange the zucchini, then the yellow squash, then the eggplant, on the
bottom halves, and top with the bell pepper. Layer the onion rings and tomato
slices over the bell pepper and sprinkle with the Parmesan cheese. Top off the
vegetables with the lettuce leaves and spread the top halves of the rolls with the
remaining 3 tablespoons mayonnaise. Cover the sandwiches with the top halves
of the rolls.
5. Slice the sandwiches in half diagonally and secure the halves with toothpicks.
Serves 2
AT-HOME COST: $5
Vary the vegetable mix by adding or substituting a couple of long, thin strips of
carrot.
nice and easy chicken ’n’ cheesy
BAKED CHICKEN SERVED OVER SHREDDED CHEESE, TOPPED WITH A CHILI-SPICED
CHICKEN BROTH, AND GARNISHED WITH TORTILLA STRIPS.
Two 6-ounce boneless, skinless chicken breasts, cut into ½-inch pieces