[FONT="]Vegetarian Hero
1/4 cup Olive Oil -- divided
4 slices Lemon -- thinly sliced
2 cloves Garlic -- minced
1 medium Onion -- sliced into rings
1 teaspoon Sugar
Salt -- to taste
Black Pepper -- to taste
1 tablespoon Balsamic Vinegar -- optional
1 large Red Bell Pepper -- sliced into rings
2 medium Eggplants -- sliced 1/2" thick
1/4 cup Mayonnaise
10 Green Olives -- pitted and chopped
1/2 teaspoon Thyme -- freshly minced
1 small Focaccia -- divided into 6 pieces
1 large Tomato, red ripe -- sliced
4 ounces Provolone Cheese -- thinly sliced
8 large Basil Leaves
4 Romaine Lettuce Leaves
Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add
lemon, garlic and onion but keep separate. Turn lemon and garlic frequently
to soften; leave onion rings unturned.
After about 3 minutes, transfer lemon and garlic to paper towels and set aside. Increase heat to medium-high; turn onions and cook until soft and golden. Sprinkle with sugar, salt and pepper. Add vinegar and glaze onions. Transfer to a plate.
Place pepper rings in same skillet in a single layer and coat with any remaining vinegar in skillet. Turn peppers, sprinkle with salt and pepper and cook until just
beginning to soften. Transfer peppers to a separate plate.
Wipe skillet with paper towel and return to high heat. Brush eggplant slices on both
sides with remaining olive oil. Add to hot skillet in a single layer and
cook, turning occasionally, until deep brown on both sides, 7 to 10 minutes.
Sprinkle with salt and pepper and transfer to paper towels.
While eggplant browns, chop reserved garlic and lemon and stir it into mayonnaise along
with olives and thyme. Season to taste with salt and pepper.
To build sandwiches: Spread Focaccia slices with mayonnaise. Layer onions,
peppers, eggplant, tomato, cheese, basil and romaine in an order that
pleases you. Cut and serve immediately.
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1/4 cup Olive Oil -- divided
4 slices Lemon -- thinly sliced
2 cloves Garlic -- minced
1 medium Onion -- sliced into rings
1 teaspoon Sugar
Salt -- to taste
Black Pepper -- to taste
1 tablespoon Balsamic Vinegar -- optional
1 large Red Bell Pepper -- sliced into rings
2 medium Eggplants -- sliced 1/2" thick
1/4 cup Mayonnaise
10 Green Olives -- pitted and chopped
1/2 teaspoon Thyme -- freshly minced
1 small Focaccia -- divided into 6 pieces
1 large Tomato, red ripe -- sliced
4 ounces Provolone Cheese -- thinly sliced
8 large Basil Leaves
4 Romaine Lettuce Leaves
Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add
lemon, garlic and onion but keep separate. Turn lemon and garlic frequently
to soften; leave onion rings unturned.
After about 3 minutes, transfer lemon and garlic to paper towels and set aside. Increase heat to medium-high; turn onions and cook until soft and golden. Sprinkle with sugar, salt and pepper. Add vinegar and glaze onions. Transfer to a plate.
Place pepper rings in same skillet in a single layer and coat with any remaining vinegar in skillet. Turn peppers, sprinkle with salt and pepper and cook until just
beginning to soften. Transfer peppers to a separate plate.
Wipe skillet with paper towel and return to high heat. Brush eggplant slices on both
sides with remaining olive oil. Add to hot skillet in a single layer and
cook, turning occasionally, until deep brown on both sides, 7 to 10 minutes.
Sprinkle with salt and pepper and transfer to paper towels.
While eggplant browns, chop reserved garlic and lemon and stir it into mayonnaise along
with olives and thyme. Season to taste with salt and pepper.
To build sandwiches: Spread Focaccia slices with mayonnaise. Layer onions,
peppers, eggplant, tomato, cheese, basil and romaine in an order that
pleases you. Cut and serve immediately.
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