Grilled Farmers Market Sandwiches

The stack of grilled eggplant, red onion, and zucchini are quite a mouthful but still tasty to eat.  Don’t stop there.  Shop the Market for mushrooms, breads, rolls and anything else that strikes your fancy.  It’s all at the Market!

Ingredients:

  • 2 tablespoons olive oil, divided
  • 8 (1/2-inch-thick) slices eggplant
  • 2 (1/2-inch-thick) slices red onion
  • 1 large zucchini, cut lengthwise into 4 pieces
  • 2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 tablespoon white balsamic vinegar
  • 4 (2 1/2-ounce) ciabatta bread portions, cut in half horizontally
  • Cooking spray
  • 4 (1-ounce) slices provolone cheese, halved
  • 8 (1/4-inch-thick) slices tomato
  • 8 basil leaves

Instructions:

1. Preheat grill to medium-high.

2. Brush 1 tablespoon olive oil evenly over both sides of eggplant, onion, and zucchini. Sprinkle with rosemary, pepper, and salt.

3. Combine 1 tablespoon oil and vinegar in a bowl. Brush vinegar mixture over cut sides of bread.

4. Place onion on grill rack coated with cooking spray, and grill for 6 minutes on each side or until tender. Remove from grill, and separate into rings. Grill eggplant and zucchini 4 minutes on each side or until tender. Cut zucchini pieces in half crosswise.

5. Place bread, cut sides down, on grill rack; grill 2 minutes. Remove from grill. Place 1 piece of cheese on bottom halves bread portions; top each serving with 1 eggplant slice, 1 tomato slice, 1 basil leaf, 2 pieces zucchini, one-fourth of onion rings, 1 eggplant slice, 1 tomato slice, 1 basil leaf, 1 piece of cheese, and top half of bread. Place sandwiches on grill rack; grill 2 minutes, covered, or until cheese melts.

Recipe courtesy of David Bonorn, Cooking Light