Ingredients
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1/2 cup rosemary oil
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1/3 cup balsamic vinegar
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1 teaspoon seasoning salt
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1 teaspoon sugar
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1 teaspoon chopped fresh rosemary
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6 cloves garlic, crushed
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1 red onion, sliced thick
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1 eggplant, peeled and slice
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1 red pepper, seed cut in 1/4 s
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8 slices swiss cheese, of choice
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4 fresh portuguese rolls
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1 large tomatoes, sliced
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8 basil leaves
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balsamic vinegar, r to taste
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1 portabella mushroom, gills removed
Instructions
- Mix first 10 ingredients in a large gallon size bag.
- Marinade for 1-4 hours.
- On hot grill cook veggies till nice and browned and tender crisp about 20 minutes.
- Remove and discard charred skin from peppers.
- Cut mushroom, peppers into slices.
- Arrange veggies on a platter along with the tomato slices& basil leaves.
- Broil roll cut side up to brown.
- Add 2 slices cheese to each to melt.
- If you and your guests want to have fun let them arrange their own sandwich drizzled with some balsamic vinegar.
- Or distribute ingredients yourself evenly among each roll.