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
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
1/4 lb (4 oz) provolone cheese
1 plum tomato, thinly sliced
8 fresh basil leaves
- Preheat grill to medium-high (I actually used a George Foreman but feel free to use a real grill!)
- 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.
- 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.
- Grill eggplant and zucchini 4 minutes on each side until tender (or 4-6 total with a closed George Foreman).
- Preheat broiler (or feel free to stick this step and grill the bread!) to high.
- 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.
- Top each sandwich with 1 eggplant slice, 1 zucchini slice, 1 tomato slice, a few grilled onions, and a basil leaf.