The stack of grilled eggplant, red onion, and zucchini are quite a mouthful but still tasty to eat.
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
4 (1-ounce) slices provolone cheese, halved
8 (1/4-inch-thick) slices tomato
8 basil leaves
How to Make It
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.
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Seriously delicious! I could eat this every day! The combination of grilled veggies, fresh herbs, and melty cheese is to die for. We used Havarti, which seemed to compliment the veggies very well. We didn't layer the veggies as suggested, but simply laid everything out buffet style to create our own sandwiches. We will make these often.
This is a very good sandwich with wonderful flavors. I made it according to the recipe except I didn't have the ciabatta and used a baguette instead.I agree with other reviewers that you can substitute the cheese and add other vegetables.This recipe goes to the top of my sandwich list.
I have had this recipe in my "To Make" folder for a while just waiting until I had all ingredients on hand. And last night was the night! I didn't have white balsamic, so I subbed white wine vinegar with a pinch of sugar. My husband loved them so much, I made him another sandwich after the kids went to bed. I would use more onions next time b/c they were so good.
Incredibly delicious! I used focaccia instead of ciabbata and it really complemented the flavors of the sandwich well. The sandwich is really filling, but it is not too heavy. This is an absolute favorite in my household!
Quite a mouthful, but delicious. I have made these several times this summer. I do not put on the second layer of veggies or grill the sandwiches to melt the cheese and it turns out great. They are so flavorful and filling.
Really fresh and tasty. One thing I might do next time - grill all the veggies then use my panini maker to finish off the sandwich. Might help to smoosh everything together so it is a little less messy to eat.
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