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Grilled vegetable sandwich with oregano mayonnaise


20 minutes


2 to 3 minutes



Grilled vegetable sandwich with oregano mayonnaise
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2 peppers of different colours, cut into quarters
1 green zucchini, sliced
1 small eggplant, sliced
30 ml (2 tbsp.) olive oil
5 ml (1 tsp.) herbes de Provence
15 ml (1 tbsp.) red wine vinegar
Salt and ground black pepper

60 ml (1/4 cup) mayonnaise
15 ml (1 tbsp.) fresh lemon juice
10 ml (2 tsp.) fresh oregano, chopped
4 small submarine buns, opened lengthwise
150 g (5 oz.) brie cheese, sliced


  1. Preheat barbecue to maximum heat.
  2. In a bowl, mix the peppers, zucchini, eggplant, oil, herbes de Provence and vinegar. Season.
  3. Place the vegetables on the hot barbecue.
  4. Reduce heat to medium and grill for 2 to 3 minutes, until cooked but still slightly crunchy.
  5. Meanwhile, in another bowl, mix the mayonnaise, lemon juice and oregano. Season.
  6. Lightly toast the buns on the barbecue.
  7. Spread mayonnaise on the buns and garnish with the grilled vegetables and brie slices.
  8. Serve with raw veggies or a pasta salad.

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