Grilled Farmers' Market Sandwiches

Grilled Farmers' Market SandwichesRecipe
Photo: John Autry; Styling: Leigh Ann Ross
The stack of grilled eggplant, red onion, and zucchini are quite a mouthful but still tasty to eat.


4 servings (serving size: 1 sandwich)
Total time: 33 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 33 Minutes
Total: 33 Minutes

Nutritional Information

Calories 386
Fat 16.2 g
Satfat 5.9 g
Monofat 7.1 g
Polyfat 1.1 g
Protein 15.8 g
Carbohydrate 45.5 g
Fiber 6.4 g
Cholesterol 20 mg
Iron 3.2 mg
Sodium 670 mg
Calcium 249 mg


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


1. Preheat grill to medium-high.

2. Brush 1 tablespoon olive oil evenly over both sides of eggplant, onion, and zucchini. Sprinkle with rosemary, pepper, and salt.

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

4. 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.

5. 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.


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