Has this been one hot summer or what? Although it’s been pretty sticky around here, the extreme temperatures have been kind to my hot summer vegetables.
My eggplants, zuchinni, pepper, and tomato plants are thriving and the best part is being able to use them in quick summer meals.
We’ve been able to eat a lot of summer vegetables in cold soups, tarts, salads, tortilla, and sandwiches.
Easy meals that highlight the flavors in the vegetables.
Yes, it’s that time of year again where my husband has to gently remind me that we’re not vegetarians. What can I say – I love my veg.
In trying to keep our house cool and use up the harvest, I decided to make a quick summer sandwich on my cast iron grill pan.
I grilled eggplant and yellow squash.
I added cheese and roasted red peppers I preserved last season.
Then I smothered it with smashed avocado.
This grilled Mediterranean sandwich tastes of summer and its flavors are highlighted by the roasted red peppers and mashed avocado.
Doesn’t avocado make everything better?
We eat them every week and my boys especially love it when I make guacamole to dip homemade taquitos. A recipe my boys absolutely love.
As they should since they pretty much grew up on avocado’s. I fed it to them as a first baby food.
When they were ready to start solids, I simply mashed up the avocado until it was fine with a fork. They loved it and what I enjoyed about it was that it was so easy to take with me anywhere I went and mash it up for them.
Simple, nourishing, real baby food for on the go.
When my boys saw that this Mediterranean sandwich had mashed avocado, they loved it.
A quick summer Mediterranean sandwich smothered in mashed avocado.
Ingredients:
- 1 eggplant, sliced thinly
- 1 yellow squash or zucchini, sliced thinly
- Roasted red peppers
- Cheddar cheese
- 1 avocado, mashed
- sourdough loaf, sliced
- Extra Virgin Olive Oil
Method:
- Arrange eggplant slices in a single layer on a dishcloth. Sprinkle evenly with 1/2 teaspoon salt; let stand 15-20 minutes.
- Brush eggplant and zucchini slices with olive oil and grill on both sides until softened. Set aside.
- Brush two bread slices with extra virgin olive oil on one side. Place them oil side down on grill pan.
- On one side top with eggplant, zuchinni, cheese, and roasted red peppers.
- Once the cheese has softened and begun to melt; top with mashed avocado and the second bread slice.
- Remove from grill pan and serve.
If you’re making more than a couple of sandwiches, to keep them warm, let them rest in your oven at it’s lowest setting. (150-180) .
For more delicious recipes prepared with avocados please visit:
Avocados from Mexico website and Avocado Fan Recipe page
Disclosure: This is a compensated post in participation of the Avocados from Mexico campaign with Latina Bloggers Connect. However, all opinions, recipes and photos posted are my own.
This looks fantastic and love the smashed avocado instead of sliced avo.
Awesome recipe! I just love avocado with almost everything.
Thanks for a wonderful refreshing and healthy sandwich.
That looks awesome! I make a similar sandwich … and I love it… mine has roasted zucchini, fresh mozarella, avocado, tomatoes and some spring mix greens! YUM!!!! Gracias por compartir!
un sandwich de lujo con todos los sabores de la huerta. riquísimo
un saludo maetiare
that sandwich is GORGEOUS!! and yes, avo makes everything oodles better:)
This is UP MY ALLEY. YUM! I have some zucchini and yellow squash I just might make this for lunch today. Hope you are doing well!
That looks so good!! My garden is also looking great still, despite the heat and I haven’t even watered it that much. I accidentally killed my eggplants, but I don’t like them that much anyway. 😉 I’m pinning this, though. It looks delish!!!
I’m definitely going to have to make these sandwiches. I love eggplant and squash, especially zucchini. Add avocado and it’s a masterpiece! You’re right. It does make everything better.
This looks so so good! Yum!
Another great looking eggplant recipe!