Grilled farmers' market sandwiches

Ingredients

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
1/4 teaspoon black pepper
1/8 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

Easy

Directions

1. Preheat grill to medium-high.

2. Toss eggplant, onion, and zucchini with olive oil. Sprinkle with rosemary, pepper, and salt.

3. Place onion on grill rack coated with cooking spray, and grill for 6 minutes on each side or until tender.

4. Remove from grill, and separate into rings.

5. Grill eggplant and zucchini 4 minutes on each side or until tender. Cut zucchini pieces in half crosswise.

6. Combine 1 tablespoon oil and vinegar in a bowl. Brush vinegar mixture over cut sides of bread.

7. Place bread, cut sides down, on grill rack; grill 2 minutes. Remove from grill.

8. 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.

9. Place sandwiches on grill rack; grill 2 minutes, covered, or until cheese melts.

main courses, sandwich, vegetarian, zucchini July 14, 2012 03:52

Author myrecipes.com/recipe/farme...