Three Squash a Day: Grilled Zucchini, Eggplant & Green Chile Sandwiches

Zucchini season has taken hold in my backyard and I’m looking for ways to use three squash daily in order to to keep up with the plant’s production schedule. So far, one of my favorite ways is to make roasted vegetable sandwiches. Served between slices of toasted whole grain bread or stuffed inside a split, whole wheat pita, the roasted trio of juicy vegetables slowly causes the bread to soften as it sops up the flavorful drippings. Garnished with sliced Parmesan cheese or spread with a layer of tangy herbed chevre, these savory summer sandwiches can be prepared outside on the barbecue grill or indoors on a countertop George Foreman.

Grilled zucchini

Grilled zucchini

To make these sandwiches I combined three plump eggplants and three green roasting chiles with three firm specimens from the inspirational bounty growing in the garden.

First, I removed the stem from each chile, then placed them whole on the George Foreman and let them blacken while I prepped the eggplant and zucchini.

Grilled green chiles

Grilled green chiles

Next, I sliced all the eggplants and zucchinis lengthwise into 1/3-inch thick slices. Then I brushed both sides of each slice with olive oil and seasoned them liberally with salt and freshly ground black pepper.

When the chiles were thoroughly blackened, I removed them from the grill and wrapped them inside a cloth napkin to steam the skins, making them easier to peel when they’d cooled enough to handle safely.

While the chiles were steaming, I grilled the eggplant and zucchini slices in batches on the George Foreman, about 5-6 minutes or until beautifully cooked. And while the vegetables were grilling, I skinned and seeded the roasted chiles and set them aside.

Four slices of whole grain bread were toasted in the toaster, then cooled and spread with a layer of Green Goat Dairy “Flavor of the Week” chevre from the downtown farmer’s market. This week’s flavor was created using green onions and fresh herbs from Peaceful Belly Farms.

Green Goat Dairy herbed chevre

Green Goat Dairy herbed chevre

I layered the grilled summer vegetables on the prepared bread, and served them alongside a pint of market-fresh blueberries. A savory, seasonal sandwich like this makes meeting my goal of using three squash a day a little easier.

Sandwich of grilled zucchini and eggplant, roasted green chiles and Green Goat Dairy herbed chevre on whole grain bread

Sandwich of grilled zucchini and eggplant, roasted green chiles and Green Goat Dairy herbed chevre on whole grain bread


5 thoughts on “Three Squash a Day: Grilled Zucchini, Eggplant & Green Chile Sandwiches

    • @Katharinetrauger — Before your crop fizzled (sorry to hear that!) what were you doing with your zucchini? I am interested in pickling them or turning them into relish. But I confess I am a teeny bit paralyzed by the fear of trying something new and having it not turn out so good. So far it’s the “old eat them or give them away as fast as the plant cranks them out” routine. But I’d really like to can them to enjoy this winter. Any thoughts?

      • I grate and freeze in 2-cup boxes for my zuky bread recipe, which is more like cake and not so health-giving, but so good.
        Also have a bread-and-butter pickle recipe that says it is interchangeable for summer squash instead of cucumbers. Also quite sugary but yum.
        If you like hot stuff, I would sub it for, say, tomatillos, in a salsa recipe. Should work just fine. Just hot pack it and pressure can as per instructions for canning squash. Why wouldn’t that work? I’d do it, if I had the veggies. What do you think?

      • It’s funny you mention tomatillos. I was considering subbing zucchini for tomatillos in a savory salsa, since I’m not so crazy about the sugary recipes that seem to be so popular. And grating and freezing zucchini — good idea. Thanks for weighing in, Katharine. I appreciate it!

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