Grilled Farmers Market Sandwiches

Try to actually buy these ingredients at a local farmers market.  They will taste better, smell fresher, and you’ll be supporting local farmers which is a great thing to do!

Grilled Farmers Market Sandwich– slightly adapted from Cooking Light

Serves: 3-4

2 tbsp. olive oil, divided

1 medium eggplant, sliced into 1/2-inch thick pieces

1/2 small white onion, sliced into 1/2-inch thick pieces

1 medium zucchini, sliced lengthwise into 4 pieces

1/4 tsp. black pepper

1/8 tsp. salt

1 tbsp. balsamic vinegar

10 oz ciabatta bread, cut into desired sandwich size and sliced open

Cooking spray

1/4 lb (4 oz) provolone cheese

1 plum tomato, thinly sliced

8 fresh basil leaves

 

Instructions:

  1. Preheat grill to medium-high (I actually used a George Foreman but feel free to use a real grill!)
  2. Brush 1 tbsp. olive oil (you may need more to coat) evenly over both sides of eggplant, onion, and zucchini.  Sprinkle with salt and pepper.
  3. Place onion on grill coated with cooking spray, grill for 5-6 minutes on each side (or 5-6 minutes total if using a closed George Foreman).  Remove from grill, and separate into rings.
  4. Grill eggplant and zucchini 4 minutes on each side until tender (or 4-6 total with a closed George Foreman).
  5. Preheat broiler (or feel free to stick this step and grill the bread!) to high.
  6. Combine 1 tbsp. oil and vinegar in a bowl.  Brush mixture over cut sides of bread.  Place bread, cut side up, on a foil lined cookie sheet and broil 2-3 minutes.  Divide cheese evenly between bread pieces and broil for another minute until cheese is melted.
  7. Top each sandwich with 1 eggplant slice, 1 zucchini slice, 1 tomato slice, a few grilled onions, and a basil leaf.

 

 

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