This is such an easy and quick meal to make, and it's healthy. Simply take a washed eggplant and a couple of washed zucchini and slice them. The slices should be around a third of an inch. Too thick and they will take longer to grill and make it harder to bite into on a sandwich. I didn't do well keeping mine consistent, so I had some that were thinner and some that were thicker. We liked the thinner ones better, so next time I make this I will be sure to aim to be more consistent and keep them all thinner. Slice them all up and put the slices into a big bowl. Add a tablespoon of olive oil and a dash of salt and toss it all together. Grill the slices, turning them over halfway between, until they are all softened (around 10 minutes). We topped toasted sourdough bread with both the eggplant and zucchini slices, vegan mayo, and some lettuce. Delicious!
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