Recipe
Main Dish
Grilled Veggie Ciabatta Sandwich
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
- Place vegetables (except peppers) on a large baking sheet and brush with marinade; season with salt to taste.
- 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.
- Meanwhile, brush inside of ciabatta rolls lightly with remaining 2 teaspoons oil. Place rolls, cut side down, on grill to toast lightly.
- 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.
- To serve, cut sandwiches in half diagonally, and serve with arugula tossed with reserved marinade.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 15mg
- Sodium: 680mg
- Total Carbohydrates: 54g
- Protein: 14g
Recipe Source:
Try-Foods International.