We deconstruct classic caponata, a Sicilian dish with eggplant, capers, garlic, and basil, and turn it into robust grilled vegetable sandwiches with a smoky red bell pepper and olive spread. For toasty bread, let the cast-iron skillet heat on the grill while the vegetables cook, and then use it to press the sandwiches on the grill.This recipe goes with: Farro Burrito Bowls, [SUB_RECIPE_LINK {Grilled Vegetable Frittata} {152431}]

Paige Grandjean
This Story Originally Appeared On cookinglight.com


Credit: Caitlin Bensel

Recipe Summary

40 mins
40 mins
Serves 4 (serving size: 1 sandwich)


Ingredient Checklist


Instructions Checklist
  • To prepare vegetables, preheat grill to medium-high (about 450°F). Coat first 6 ingredients with cooking spray; arrange on grill grate. Grill green onions 2 minutes; remove from grill and chop. Grill remaining vegetables 5 more minutes, turning occasionally. Remove stems and seeds from bell peppers; discard. Reserve 4 bell peppers and 4 red onion wedges; cut remaining vegetables into 2-inch pieces.

  • Place chopped green onions, oil, juice, 1 tablespoon water, salt, 1/4 teaspoon black pepper, and garlic in a food processor; process until smooth. Combine grilled vegetables and green onion mixture in a bowl. Reserve 4 cups vegetable mixture for Farro Burrito Bowls and Grilled Vegetable Frittata.

  • To prepare panini, place reserved 4 bell peppers and 4 red onion wedges in food processor with olives, capers, 1/2 teaspoon black pepper, and ground red pepper; process until smooth. Hollow out top and bottom halves of rolls, leaving a 1/2-inch-thick shell. Spread bell pepper mixture over bottom halves of rolls; top with remaining grilled vegetables, mozzarella, basil, and top halves of rolls.

  • Coat grill grate with cooking spray. Place 2 sandwiches on grill; top with a cast-iron skillet. Grill 2 minutes on each side or until cheese melts. Repeat procedure with remaining 2 sandwiches.

Nutrition Facts

358 calories; fat 15.6g; saturated fat 4.2g; mono fat 8.7g; poly fat 1.5g; protein 12g; carbohydrates 43g; fiber 4g; cholesterol 17mg; iron 3mg; sodium 727mg; calcium 44mg; sugars 6g.