Greek-style Grilled Vegetables Rolls
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 38 min.
Ready in
Ingredients
for
4
- For Tzatziki Sauce
- ¾ english Cucumber (peeled)
- ¼ cup plain Yogurt
- ¼ cup Sour cream
- 1 clove garlic cloves (peeled and minced)
- 1 tsp fresh Chives (rinsed and finely chopped)
- 1 tsp fresh Dill (rinsed and finely chopped)
- 1 tsp fresh parsley (rinsed and finely chopped)
- coarse salt (to taste)
- freshly ground Red pepper to taste (optional)
- For Grilled Vegetables
- 2 Tbsps white wine vinegar
- salt (to taste)
- freshly ground Black pepper (to taste)
- 0.333 cup vegetable oil
- 2 red Bell pepper (rinsed; trimmed and quartered)
- 2 cups Eggplant (rinsed and cut into 1/4-inch slices)
- 1 ¾ cups Zucchini (rinsed; trimmed and cut lengthwise into 1/4-inch strips)
- 1 large onion (peeled and sliced)
- 4 fresh Rolls (halved horizontally)
- ⅔ cup Feta (crumbled)
Preparation steps
1.
For Tzatziki Sauce:
2.
Finely chop 2/3 of the cucumber; place in a strainer and squeeze out any liquid. Place on paper towels and let sit for 15 minutes. Chop remaining 1/3 cucumber and set aside.
3.
In a large bowl, combine yogurt, sour cream, garlic, and herbs; mix well. Fold in finely chopped cucumbers. Cover with plastic wrap and refrigerate for at least 3 hours.
4.
Prior to serving, garnish with salt, red peppercorns and remaining chopped cucumber.
5.
For Grilled Vegetables:
6.
Preheat grill for direct grilling.
7.
In a small bowl, whisk vinegar, salt and pepper together, add the oil in a slow stream, whisking until the dressing is emulsified.
8.
Brush the peppers with 1/4 of the dressing and place them on the hot grill grate, skin side down. Grill until the skin is charred, about 8 to 10 minutes. Remove the peppers from the grill and carefully remove any charred skin and discard. Place the peppers in a large bowl. Brush the eggplant, zucchini and onion slices with the remaining dressing. Grill the vegetables on the rack, turning them several times, until nicely browned and tender, about 6 to 8 minutes. Remove from grill and add to the bowl with the peppers.
9.
Place each roll cut side down on the grill for about 30 seconds, or until lightly toasted.
10.
Divide the vegetables among the bottom halves of the toasted rolls and drizzle with chilled tzatziki sauce and sprinkle with crumbled feta. Season to taste with salt and pepper and top with the remain half of the roll. Serve.
