Okay, I'll admit it, I was a bit skeptical when our
test kitchen director, Patty, suggested that we should
do a show on a grilled veggie sandwich. Like most
of you, I'm a meat and potatoes kind of guy. But after
I tasted it, I loved it, I mean I really loved it.
So here's how it goes. We start with some fresh summer
veggies and we'll grill them. We need to cut them
big enough so they don't fall through the grates.
That's why we cut thick slices of the eggplant and
the red onion. As for our red peppers, those we cut
into wide strips and the Portobello mushrooms, we
leave them whole. After we coat these with some olive
oil, mixed with a bunch of seasonings we toss them
on the grill. Takes only about three or four minutes
per side, just make sure you keep an eye on them.
Once they're tender and begin to caramelize, we layer
them on a French bread. We top that off with a mixture
coarsely chopped giardiniera and olives. That gives
this a real zing. Drizzle on a bit of olive oil and
finish it off with slices of provolone. The only thing
left to do is put the top on and get ready for all
the compliments. You have go online and try our recipe
for "Overstuffed Veggie Hoagie," so you can try it
for yourself. And when you do, you won't believe how
good it is. I'm Howard from the Mr. Food Test Kitchen,
where today we're looking for a "different" way for
you to say "OOH IT'S SO GOOD!!"