Tuesday, 3 February 2009
Grilled Tomato and Onion Rolls
A good tasty roll or sandwich always goes down well at lunchtiome - try this tastly combination. Rocket grows well all year round in Zimbabwe 1/3 cup olive oil Salt and freshly ground pepper 1 tablespoon fresh rosemary OR 1 teaspoon dried rosemary 2 large ripe tomatoes -- cut into 1/4 inch thick slices 2 onions -- cut into 1/4 inch thick slices 4 large rolls -- split 1 bunch rocket -- washed and patted dry 1/2 pound fresh Mozzarella -- drained and thinly sliced or other good vheese for melting Preheat grill to a medium heat. Combine the olive oil with salt, freshly ground pepper and rosemary. Brush the olive oil mixture over each tomato slice, onion slice and half roll. Grill the onion slices until they are tender and blackened, about 10 minutes. Briefly grill the tomato slices until they are warm. (Do not overcook them.) Grill the rolls on one side until golden brown. Transfer all to a warm platter. Assemble the sandwiches by layering the arugula, tomatoes, onions and Mozzarella on the bottom half of the roll. Top with the second half of the bun. Cut in half and serve.