Greek Isle Grilled Veggie Po’Boy

• 1/3 cup olive oil
• 1/4 cup fresh lemon juice
• splash red wine vinegar
• 1 tbsp. chopped fresh oregano
• 1 tsp. chopped garlic
• 1 tsp. salt
• 1 tsp. black pepper
• 4 young/baby purple eggplants, sliced
• 2 large portabella mushrooms, sliced
• 1 medium purple onion, sliced
• 1-2 tsp. kosher salt
• 1/2 cup kalamata olives
• 1 cup roasted red pepper or plain prepared hummus
• 1 1/2 cups diced cucumber
• 1 cup diced tomato
• 1/2 cup crumbled feta cheese
• 4 small/individual french rolls/loaves or other desired bread *

1. Combine olive oil, lemon juice, oregano and garlic and mix well. Pour over eggplant, mushroom and onion slices and toss to coat. Reserving marinade, transfer vegetables to well-oiled grill basket over medium heat of grill until tender and grill marks are apparent. Sprinkle as desired with kosher salt. Crush olives and combine with hummus. In separate bowl, combine cucumber, tomato, and feta cheese. Pour remaining marinade over mixture and mix. Scoop out insides of bread loaves and spread olive hummus into top and bottom. Overfill each bottom portion of loaves with grilled vegetables and spoon cucumber mixture over top, drizzling with extra liquid.
2. Place tops on loaves and press lightly.
3. Cut each sandwich in half for easy handling and serve.
4. *Heat bread on grill or in oven if desired.

olive oil, lemon juice, red wine vinegar, fresh oregano, garlic, salt, black pepper, purple eggplants, portabella mushrooms, purple onion, kosher salt, kalamata olives, red pepper, cucumber, tomato, feta cheese, individual french rollsloaves

Taken from www.epicurious.com/recipes/member/views/greek-isle-grilled-veggie-po-boy-1202686 (may not work)