Ingredients for Grilled Vegetable Po Boys
- Japanese Eggplants
- Red Onions
- 1 medium zucchini, sliced ½-inch thick
- 1 bell pepper (any color), sliced ½-inch thick
- Vegetable Oil
- Rice Wine Vinegar
- 1 teaspoon salt
- Pepper
- Fresh Rosemary
- Garlic
- Roasted Garlic
- Mayonnaise
- French Rolls
- Fontina Cheese
- Tomatoes
- Lettuce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Grilled Vegetable Po Boys? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Grilled Vegetable Po Boys
- Preheat grill to medium-high heat.
- Wash and chop all vegetables. Slice zucchini, bell peppers, and onions into ½-inch thick slices. Cut eggplant into ½-inch thick rounds. Halve cherry tomatoes.
- In a large bowl, toss the vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper.
- Grill the vegetables for 4-5 minutes per side, or until tender and slightly charred. Remove from grill and set aside.
- While vegetables are grilling, prepare the remoulade (see separate remoulade recipe or use store-bought).
- Spread remoulade on the bottom halves of the po'boy rolls.
- Layer the grilled vegetables on top of the remoulade.
- Top with the other halves of the po'boy rolls.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
33g
Fat
64g
Carbs
36g
