Grilled Veggie Ciabatta Sandwich


Main Dish
Grilled Veggie Ciabatta Sandwich

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Servings and Ingredients

Serves 4
2 tbsp. plus 2 tsp Hy-Vee Select extra-virgin olive oil
2 tsp. dried Italian seasoning
1 tbsp. Hy-Vee Select balsamic vinegar
1 small eggplant, cut lengthwise into 1/4-inch thick slices
1 medium zucchini, cut lengthwise into 1/4-inch thick slices
1 medium yellow squash, cut lengthwise into 1/4-inch thick slices
1 small red onion, cut into 1/2-inch thick rounds
Salt, to taste
4 individual ciabatta rolls, halved lengthwise
2 whole roasted red peppers, halved and seeded
4 (3/4 ounces each) slices low-fat mozzarella cheese
2 c. arugula, loosely packed


  1. Preheat grill to medium-high (350 degrees to 400 degrees). Coat grill rack with nonstick cooking spray. For marinade, place 2 tablespoons oil plus Italian seasoning and vinegar in a small bowl; whisk to combine. Set aside.
  2. Place vegetables (except peppers) on a large baking sheet and brush with marinade; season with salt to taste.
  3. Transfer vegetables to grill rack. Grill 5 to 7 minutes until lightly marked; brush with marinade throughout and turn occasionally to mark all sides. Set extra marinade aside. Remove vegetables from grill, transfer to a plate, and set aside.
  4. Meanwhile, brush inside of ciabatta rolls lightly with remaining 2 teaspoons oil. Place rolls, cut side down, on grill to toast lightly.
  5. To assemble sandwich, arrange grilled vegetables on bottom halves of rolls. Top with roasted red pepper and cheese. Cover with tops of rolls; press down to hold. If desired, place sandwiches on grill; cover and heat to melt cheese.
  6. To serve, cut sandwiches in half diagonally, and serve with arugula tossed with reserved marinade.

Nutrition facts


380 Calories per serving

Amounts Per Serving

  • Total Fat: 13g
  • Cholesterol: 15mg
  • Sodium: 680mg
  • Total Carbohydrates: 54g
  • Protein: 14g

Recipe Source:

Try-Foods International.