When garden-fresh vegetables are at their peak, use them all in this succulent Grilled Vegetable Sandwich served with Basil and Parmesan Aioli.

Read More + Read Less Cal/Serv: 443 Yields: 6 Prep Time: 0:25 Cook Time: 0:16 Total Time: 0:41 Ingredients 1 medium eggplant 1 medium zucchini 1 medium summer squash 1 large red bell pepper 1 medium red onion 2 tbsp. olive oil 1/2 tsp. salt 1/4 tsp. Freshly ground pepper 1 clove garlic 1 c. fresh basil leaves 1/2 c. light mayonnaise c. shredded Parmesan cheese 1 ciabatta bread 8 oz. fresh mozzarella cheese 2 c. baby arugula leaves Directions
  1. Preheat outdoor grill or stovetop grill pan. Brush vegetables lightly with olive oil and sprinkle with salt and pepper. Grill vegetables over medium heat 3 to 8 minutes per side, or until tender and lightly charred. Transfer to a large plate. Cut bell pepper into strips.
  2. In a food processor, mince garlic. Add basil and mayonnaise and process until blended. Add Parmesan cheese and pulse to combine. Tear out soft part of bread and discard. Spread cut sides of bread with aioli. Layer each vegetable on bottom half of bread. Top with mozzarella and arugula. Replace top half of bread, aioli side down, and press. Cut into 6 sandwiches with a serrated knife.

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