Grilled Vegetable Po' Boys

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There's plentifulness of arm-drip accidental successful this riff connected the classical New Orleans sandwich, which is typically built with fried seafood oregon roast beef and gravy.

The vegetables besides tin beryllium cooked connected a ample grill cookware connected the stove top, successful batches.

The vegetables request to marinate (at country temperature) for 20 minutes. Assemble the sandwiches conscionable earlier serving.

Ingredients

For the marinade and vegetables

  • 1/2 cupful olive oil
  • 1/2 cupful canola lipid oregon grapeseed oil
  • 1/4 cupful unseasoned atom vino vinegar
  • 1 tablespoonful chopped garlic
  • 1 spoon chopped caller rosemary
  • 1/4 spoon kosher salt
  • 1/4 spoon freshly crushed achromatic pepper
  • 1 oregon 2 (8 ounces total) Japanese eggplants (may substitute tiny purple eggplants)
  • 1 mean (8 ounces) reddish onion
  • 1 mean reddish doorbell pepper
  • 2 medium (8 ounces total) zucchini

For the roasted ail spread

  • 1/4 cupful homemade oregon store-bought roasted ail (from 2 tiny heads; spot NOTE)
  • 1/4 cupful regular oregon low-fat mayonnaise
  • 1/4 spoon kosher salt
  • 1/3 spoon freshly crushed achromatic pepper

For assembly

  • Four 6-inch po' lad loaves, chopped successful fractional horizontally (may substitute sturdy, agelong sub rolls)
  • Tomato slices
  • Lettuce leaves, stacked, rolled and chopped into bladed ribbons (julienne)
  • 4 ounces to 6 ounces fontina food slices

Adapted from the "Crescent City Farmers Market Cookbook," by Poppy Tooker (marketumbrella.org, 2009).

Tested by Bonnie S. Benwick.

Published June 17, 2014

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Updated March 15, 2026

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