Sandwich
Grilled Vegetable Sandwich With Chipotle Mayo
Author
Evo
Servings
Temperature
Medium
Ingredients
Ingredients for the Grilled Veggies:
- 1 bunch asparagus (12 to 14 stalks) rinsed and bottoms snapped off
- 2 Zucchini, sliced on a diagonal ¼ inch thick
- 4 Japanese eggplant, sliced on a diagonal into ¼ inch thick pieces
- 2 Red bell peppers, seeded and cut into quarters
- 1 large yellow or red onion, peeled and sliced into round ¼ inch pieces
- 3 tablespoons extra–virgin olive oil
- Kosher salt
Ingredients for the Balsamic Syrup:
- 1 16.9 oz bottle balsamic vinegar
- Ingredients for the Chipotle Mayo:
- 1 Cup Mayonnaise
- 1 Tablespoon adobo from chipotle in can (more if want spicier)
- Lime (Juice of half a lime)
- Salt
- Pepper
Method
Vegetables:
- Pre-heat Evo grill to medium.
- Brush veggies with olive oil.
- Add veggies to hot grill in batches.
- Once grilled place aside and drizzle balsamic syrup over veggies.
- Finish with a sprinkle of French or Kosher salt.
Balsamic Syrup:
- Pour entire bottle into a small saucepan.
- Bring to a boil over high heat.
- Lower heat to medium-high.
- Continue to boil until the vinegar starts to thicken and forms a syrup-like consistency (about 15-20 min).
- Be careful not to thicken too much or it will become a thick black goop.
- Test using a wooden spoon.
TIP: if the syrup coats the back of the spoon, it’s ready. Remove from heat. - Let cool.
Chipotle Mayo:
- In a container, combine mayo, adobo, lime juice, salt and pepper.
- Mix together and enjoy!