This grilled vegetable sandwich is filled with all the fresh veggies of an august garden harvest. Grill this grilled vegetable sandwich on a warm summer evening, and pair with a fresh garden salad.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp dried oregano
- 1/4 tsp salt
- 1 medium eggplant, sliced into 1/4 inch slices
- 1 medium yellow summer squash, peeled, seeded, and sliced into 1/4 inch slices
- 1 large red bell pepper, seeded and sliced into eighths
- 1 medium red onion, sliced into 1/4 inch rings
- 1 ciabatta loaf, sliced horizontally (about 12 oz.)
- 2 Tbsp reduced-fat mayonnaise
- 1/2 cup shredded parmesean cheese
Preparation:
[p]1. Prepare the marinade by combining the olive oil, balsamic vinegar, oregano, and salt in a small dish. Add the marinade and the vegetables to a large plastic bag, and allow the vegetables to marinate for about one hour.[/p][p]2. Prepare the grill. [/p][p]3. Place the vegetables in a grill basket, reserving the marinade. Grill for about 5 minutes, turning occasionally, until the vegetables are tender. Grill the ciabatta loaf halves on each side for about 2 minutes each, until toasted.[/p][p]4. To prepare the sandwich, drizzle the reserved marinade on the cut sides of the ciabatta loaves. Spread the mayonnaise evenly over the cut sides of the bread. Layer the vegetables on one half of the bread, top with parmesean cheese, and then top with the other half of the bread. Cut into six equal portions and serve.[/p][p]Serves 6[/p][p][b]Per Serving[/b] Calories 282[/p]
