Nothing like a good summer time cook out. But what to throw on the grill for those vegetarians of the family? These Grilled Vegetable Po-boys make both a great addition to your tailgating menu and a quick, easy weeknight dinner.
To prepare Grilled Vegetable Marinade: Combine all ingredients—oil, vinegar, garlic, rosemary, salt, and pepper—in blender container. Purée.
To prepare Roasted Garlic Spread: Combine all ingredients—garlic, mayonnaise, salt, and pepper—in blender container. Purée.
To prepare Vegetables: Combine eggplant, onion, zucchini, and marinade; mix well. Set aside to marinate for 20 minutes. Grill vegetables over hot coals until tender, turning frequently. Do not char. Peel the pepper and slice.
To serve, spread both halves of po’ boy loaves with roasted garlic spread. Place tomato and lettuce on bottom halves, then top with grilled vegetables and fontina cheese. Top with loaf tops. Slice each po’ boy in half and serve.
Recipe compliments of Chef Mitch Engleman, The Redfish Grill
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.