Yield: 4 open-faced sandwiches or 8 side dish servings. Potato steaks: 4 medium russet potatoes, washed As needed olive oil To taste salt, pepper or seasoned salt To taste assorted fresh herbs, chopped or dried herbs Vegetables: 4 medium Japanese eggplants (or small regular eggplants), sliced lengthwise 1⁄2” thick 1 medium zucchini, sliced lengthwise ¼” thick 1 medium yellow summer squash, sliced lengthwise ¼” thick 1 medium sweet red or orange pepper, seeded, quartered 1⁄3 cup olive oil 1 ...
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