Grilled Potato Steak & Vegetable Sandwiches

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

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