Grilled Vegetable Po'
City Farmers Market Cookbook
by Poppy Tooker. marketumbrella.org, 2009.
The po' boy (or poor
boy) has been the iconoclastic sandwich of New Orleans since the 1927
streetcar strikes. Martin's Grocers, a popular grocery and food
emporium across from the old French Market, posted notices across New
Orleans guaranteeing those "poor boys" (the striking streetcar drivers)
a free meal at Martin's every day til the strike was settled. To
stretch the free meal for their hungry families, Mr. Martin sat down
with his French bread baker, John Gendusa, and together they sketched
out on a piece of brown paper the length that a single sandwich on a
loaf would have to measure in order to feed a whole family. That is how
the po' boy sandwich came to be. Usually served brimming with fried
seafood or dripping with roast beef and gravy, this is a rare po' boy
idea, perfect for the hungry vegetarian... but imagine what a little
roast beef gravy could do.
| Grilled vegetable marinade
* 1 cup olive oil/vegetable oil mix
* 1/4 cup rice wine vinegar
* 1 tablespoon chopped fresh garlic
* 1/4 tablespoon chopped fresh rosemary
* 1/4 teaspoons salt
* 1/4 teaspoon black pepper
Roasted garlic spread
* 1/4 cup roasted garlic
* 1/4 cup mayonnaise
* 1/4 teaspoon salt
* 1/3 teaspoon black pepper
* 1/2 pound Japanese eggplant, half peeled so
eggplant looks “striped”, cut into 1/2 inch slices
* 1/2 pound red onion, cut
into 1/2-inch slices
* 1 red bell pepper
* 1/2 pound zucchini, cut into 1/4-inch slices
* 1 cup grilled vegetable marinade
* 4 6-inch po’ boy
loaves, cut in half horizontally
* 1 cup roasted garlic spread
* tomato slices
* lettuce, julienned
* 6 ounces fontina cheese, sliced
Grilled Vegetable Marinade: Combine all ingredients—oil, vinegar,
garlic, rosemary, salt, and pepper—in blender container.
To prepare Roasted Garlic Spread: Combine all ingredients—garlic,
mayonnaise, salt, and pepper—in blender container. Purée.
|To prepare Vegetables:
Combine eggplant, onion, zucchini, and marinade; mix well. Set aside to
marinate for 20 minutes.
Grill vegetables over hot coals until tender, turning frequently. Do
not char. Peel the pepper and slice.
To serve, spread both halves of po’ boy loaves with roasted
spread. Place tomato and lettuce on bottom halves, then top with
grilled vegetables and fontina cheese. Top with loaf tops. Slice each
po’ boy in half and serve.
Crescent City Farmers