Memorial day is the official kick off to summer; and to me, summer is all about family road trips. One road trip destination that has always been a favorite to my family is the Outer Banks of North Carolina. It has it all..beautiful beaches, friendly folks, and great fishing. Although the 5 hour road trip seemed to last forever…we knew that it almost over once we started to see those wonderful fresh fruit and vegetable stands that were on the last leg of our trip. Summer vegetables are full of color and flavor and are perfect for this wonderful grilled veggie sandwich. This meal is the essence of summer…all of the fresh flavors blend together perfectly.
Grilled Veggie Sandwich
- Eggplant – sliced into 1/2 inch wide slices lengthwise
- Summer squash – sliced into 1/2 inch slices lengthwise (zucchini and yellow squash)
- Red onion – sliced into 1/2 inch slices
- 3-4 portobello mushroom caps
- 1 whole red pepper
- 3-4 slices of Brie Cheese (about 1/2 inch wide)
- Fresh hearty bread – sliced down the center lengthwise
- 1/8 to 1/4 Cup of Olive Oil (depending on how many veggie slices you have)
- Salt and Fresh Pepper
- Cooking Spray for Grill
Pre-Heat your grill to medium-high heat (about 300-350 degrees). Spray grill with non-stick cooking spray.
Lightly brush all vegetables with olive oil – and sprinkle with salt and pepper. Place veggie on grill (if you need to, you can use a veggie rack, so that the veggie don’t fall through the grates). Cook till tender (about 5-8 minutes per side)*.
*The red pepper needs to be turned frequency to get an even char on the complete pepper. Remove from heat and set aside to cool. Once cooled some, peel and remove seeds and cut into large pieces.
Lower the heat on the grill (you can even turn it off). Then layer each type of veggie together (on the grill) and top with the Brie to melt. Toast the bread on the grill on both side. Then place the stacked veggie and cheese onto your toasted bread and enjoy!Read More
It was always a treat when all the 7 J’s (Joe, June, Joyce, Janice, Jeannne, Jody and me..Jessica) would venture out for a Mexican meal. I have fond memories of my Mom ordering her favorite; Chili Relleno. And my old man was perfectly satisfied with endless chips and salsa.
Mexican food isn’t the same without Guacamole. Here is my recipe…enjoy!Read More
I just love a good chicken soup. My sister Janice makes a mean one, and this adorable little Italian place in the South Miami area (Pappa Piccolo’s) has a recipe that will make your mouth water. But if you’ve never had the cuban version of Chicken Soup, well, you’re in for a treat. It’s yellowish-orange in color and is full of great chicken-lime flavored broth, with just the perfect amount of potatoes and noodles – and big chunks of dark chicken meat.
My gringa recipe is much more hearty. It contains a little more of each of the basic ingredients…Read More
If you’re making this meal for a vegetarian, just omit the chicken, and use the vegetarian variety of refried beans. If you want to spice is up, you can either add a pinch or two of cayenne pepper to the bean mixture, or add jalapeno peppers to the beans. Or if your not a big fan of chicken, you can substitute the chicken for cooked shrimp or steak. All are so delicious.
This recipe starts by quickly baking the shells with a tasty bean mixture…this gives the tostadas a perfect crunch and the perfect temperature. PS – kids like them too!Read More
Marc is the owner of Randazzo’s Little Italy (http://www.randazzoslittleitaly.com), in Coral Gables, FL. If you ever have the chance to go…DO IT! His food is amazing…and freshly made daily. I know this first hand.Read More