Ingredients:
1/2 cup rosemary oil
1/3 cup balsamic vinegar
1 teaspoon seasoning salt
1 teaspoon sugar
1 teaspoon chopped fresh rosemary
6 cloves garlic, crushed
1 red onions, sliced thick
1 eggplants, peeled and slice
1 portabella mushrooms, gills removed
1 red peppers, seed cut in 1/4 s
8 slices swiss cheese, of choice
4 fresh portuguese rolls
1 large tomatoes, sliced
8 basil leaves
balsamic vinegar, r to taste
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.