Entrée / Sandwich
Chef Ida Rodriguez
1 small Eggplant, thinly sliced
2 tablespoons Olive Oil
1 cup Basil Pesto
1 Organic Tomatoes, sliced 1/4 inch thick
1 Organic Avocado, sliced
Spice Grinders, Garlic & Herb and Black Peppercorn, to taste
2 Organic Zucchini, thinly sliced
4 Rolls (use Kaiser Rolls French Rolls or Hamburger Buns)
1 box Alfalfa Sprouts
Heat a stove top grill or heavy skillet over high heat. Lightly brush eggplant and zucchini with oil and grill 3 to 4 minutes, turning once, until vegetables are blackened a bit around edges.
Spread rolls with pesto and layer on grilled vegetables, tomatoes and avocado.
Top with sprouts and sprinkle with salt and pepper to taste.
