STEP 2 FRESH MARKET RECIPES

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GRILLED FARMERS' MARKET SANDWICHES RECIPE | MYRECIPES



Grilled Farmers' Market Sandwiches Recipe | MyRecipes image

The stack of grilled eggplant, red onion, and zucchini are quite a mouthful but still tasty to eat.

Provided by David Bonom

Total Time 33 minutes

Yield 4 servings (serving size: 1 sandwich)

Number Of Ingredients 13

2 tablespoons olive oil, divided
8 (1/2-inch-thick) slices eggplant
2 (1/2-inch-thick) slices red onion
1 large zucchini, cut lengthwise into 4 pieces
2 teaspoons chopped fresh rosemary
¼ teaspoon black pepper
? teaspoon salt
1 tablespoon white balsamic vinegar
4 (2 1/2-ounce) ciabatta bread portions, cut in half horizontally
Cooking spray
4 (1-ounce) slices provolone cheese, halved
8 (1/4-inch-thick) slices tomato
8 basil leaves

Steps:

  • Preheat grill to medium-high.
  • Brush 1 tablespoon olive oil evenly over both sides of eggplant, onion, and zucchini. Sprinkle with rosemary, pepper, and salt.
  • Combine 1 tablespoon oil and vinegar in a bowl. Brush vinegar mixture over cut sides of bread.
  • Place onion on grill rack coated with cooking spray, and grill for 6 minutes on each side or until tender. Remove from grill, and separate into rings. Grill eggplant and zucchini 4 minutes on each side or until tender. Cut zucchini pieces in half crosswise.
  • Place bread, cut sides down, on grill rack; grill 2 minutes. Remove from grill. Place 1 piece of cheese on bottom halves bread portions; top each serving with 1 eggplant slice, 1 tomato slice, 1 basil leaf, 2 pieces zucchini, one-fourth of onion rings, 1 eggplant slice, 1 tomato slice, 1 basil leaf, 1 piece of cheese, and top half of bread. Place sandwiches on grill rack; grill 2 minutes, covered, or until cheese melts.

Nutrition Facts : Calories 386 calories, CarbohydrateContent 45.5 g, CholesterolContent 20 mg, FatContent 16.2 g, FiberContent 6.4 g, ProteinContent 15.8 g, SaturatedFatContent 5.9 g, SodiumContent 670 mg

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