From the SCCC Kitchen offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Recipes selected by SCCC instructors can easily be prepared at home. Today, as part of a summerlong batch of recipes offered by technical specialist (and certified executive chef) Christopher Tanner, eggplant and zucchini celebrate the harvest season with a sensational team-up. The name says it all — “Grilled Eggplant and Zucchini Sandwich with Olive Salad.” Tanner offers more cooking tips at his blog, “Gastronomic Inspirations” at cheftanner.com.

For many people, summer has been a parade of hamburgers, hot dogs and french fries.

Schenectady County Community College technical specialist (and certified executive chef) Christopher Tanner offers a grilled eggplant and zucchini sandwich with olive salad as a healthful break from the summer parade of hamburgers, hot dogs and french fries.
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Time for a healthful break. Christopher Tanner loves the good taste and low calories in his “Grilled Eggplant and Zucchini Sandwich with Olive Salad.”

“It’s almost like a muffuletta sandwich, which is an Italian sandwich and has an olive salad with it,” Tanner said.

Just about all the ingredients used are from the garden or farmers’ market and — aside from four tablespoons of Parmesan cheese — is a low-fat special with plenty of flavor.

Tanner said the dish does not need any salt; olives will provide that accent. He also suggests serving the sandwich without a slather of butter or mayonnaise — the vegetable flavors will carry the day.

And for people looking for an even healthier way to eat the eggplant and zucchini special, Tanner has yet another idea: “Serve it on whole grain rolls,” he said.

GRILLED EGGPLANT AND ZUCCHINI SANDWICH WITH OLIVE SALAD

1 eggplant, remove ends and slice lengthwise into 1/2-inch slices

3 zucchini, remove ends and slice lengthwise into 1/4-inch slices

1 red onion, sliced thick

Olive oil, as needed

Salt and pepper, to taste

2 roasted red peppers (available canned at grocery store), sliced thin

For olive salad:

1/2 red onion, small dice

2 cloves garlic, minced

1 tablespoon capers

1 tablespoon red pepper, small dice

1 tablespoon sweet pickles, small dice

6 tablespoons chopped green olives

4 tablespoons chopped black olives

4 tablespoons Parmesan cheese

1/2 teaspoon Black pepper

6 rolls

Drizzle eggplant, zucchini and red onion with some olive oil and season with salt and pepper. Heat a grill over medium-high heat. When hot, grill the eggplant, zucchini and onion 2 to 3 minutes per side, or until the vegetables begin to soften and take on grill marks. Reserve roasted peppers.

In a medium bowl, mix all of the ingredients together for the olive salad.

Toast the rolls, then split the olive mixture six ways between the rolls, then layer the grilled eggplant, zucchini, red onion and roasted peppers on top of olive salad and top with other half of the roll and serve.

Serves 6.