Open-Faced Grilled Vegetable Sandwiches with Salt Block Portobellos
3 large portobello mushrooms (stems removed, gills scraped out)
1 medium eggplant (sliced lengthwise into 1/4-inch slices)
1 large yellow squash (sliced lengthwise into 1/4-inch slices)
1 large zucchini (sliced lengthwise into 1/4-inch slices)
1 medium white onion (peeled, sliced into thirds)
2 tablespoon olive oil
1 tablespoon sherry vinegar
Kosher salt and cracked black pepper (to taste)
4 pieces whole wheat naan bread
Basil Cheese Spread (recipe follows)
Place prepared vegetables on a large rimmed baking sheet and drizzle with the olive oil and vinegar. Add salt and pepper to taste to everything except the mushrooms. They will pick up flavor for the Himalayan Salt Plate, so there’s no need to add salt to them.
Place the Charcoal Companion’s Himalayan Salt Plate on your cold gas grill and set the heat to low. You want to bring the Himalayan Salt Plate up to temperature slowly so as not to crack it. After 10 minutes, increase the temperature to medium and finally after ten additional minutes, increase it to high. You will then be ready to cook on your Himalayan Salt Plate.
Place the mushrooms gill side down on the Himalayan Salt Plate for 10 to 12 minutes and then flip them and cook the other side for 10 to 12 minutes. While the mushrooms are cooking, grill the other sliced vegetables on the grill grates for 3 to 4 minutes per side.
Remove all vegetables to a serving platter with the naan and the Basil Cheese Spread. Allow your guests to create their own flatbreads or sandwiches by spreading 2 tablespoons of Basil Cheese Spread on 1/2 of a piece of naan bread and piling on as many vegetables as they’d like.