Grilled Vegetable Sandwiches

This is the third post in less than two weeks that starts with the word grilled. Grilling is not just seasonal, it is so much easier than cooking in other ways. For one, there generally isn’t much prep. A little cutting, maybe some marinating, but it really is a great way to show off beautiful ingredients while saving time. Perfect for summer.

I also happen to be on a pretty big zucchini, squash, and eggplant kick, and am trying to eat lighter than I did all winter. I can’t seem to lose the winter weight I gained, even though I am eating better and moving a lot more, but that’s a story for another day.

Our simple dinner was just a blend of eggplant, zucchini, onion, and squash, doused in olive oil and garlic powder. I love fresh garlic, but I tend to burn it in marinades, so garlic powder is a great, concentrated substitute.

Ssssssssssssss. . . look at those grill marks! I grilled the eggplant the longest; I find I don’t like it at all if it is not cooked enough. I really like for the eggplant to be almost falling apart.

Once the veggies were done, I popped some whole grain English muffins on the grill to brown. I am loving English muffin sandwiches these. They remind me of being a kid.  My mom used to make me English muffin pizzas with sauce and cheese, and to this day, any time I taste something similar, it is like being at home, such a warm feeling.

We piled our sandwiches high with veggies and drizzled them with aged balsamic vinegar and some more olive oil. Then, I sat at the table, with my plate apparently too close to the edge, went to cut my sandwich in half, and pushed the entire thing off the table, my sandwich tumbling on to the floor. A floor which I try hard to clean but one that is run by two cats, resulting in a not-so-delicious, furry sandwich.

Luckily I made enough vegetables. . .

Do you have a favorite childhood snack or food that just brings you back every time you eat it?