By Nathan Haskins
Preheat your grill or grill pan over medium-high heat.
Slice the halloumi cheese into 1/4-inch thick slices. Slice the zucchini and eggplant into 1/4-inch rounds.
Brush the sliced zucchini, eggplant, and red pepper with olive oil, and season with salt and pepper.
Grill the vegetables until tender and grill marks appear, about 3-4 minutes per side. Once done, set them aside.
Grill the halloumi slices for 2-3 minutes per side until golden brown and slightly crispy. Remove from the grill and set aside.
Cut the ciabatta roll in half horizontally. Toast on the grill for 1-2 minutes, cut side down, until light golden.
Spread the pesto evenly on the inside of both halves of the ciabatta roll.
Layer the grilled zucchini, eggplant, red pepper, and halloumi slices on the bottom half of the ciabatta roll.
Top with the other half of the ciabatta roll, pressing gently.
Cut in half and serve warm.
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This Vegetarian Sandwich Grill recipe is ready in 25 minutes and features Ciabatta roll, Halloumi cheese, Zucchini and other delicious ingredients. Contains 650 calories total.
Preheat your grill or grill pan over medium-high heat.
Slice the halloumi cheese into 1/4-inch thick slices. Slice the zucchini and eggplant into 1/4-inch rounds.
Brush the sliced zucchini, eggplant, and red pepper with olive oil, and season with salt and pepper.
Grill the vegetables until tender and grill marks appear, about 3-4 minutes per side. Once done, set them aside.
Grill the halloumi slices for 2-3 minutes per side until golden brown and slightly crispy. Remove from the grill and set aside.
Cut the ciabatta roll in half horizontally. Toast on the grill for 1-2 minutes, cut side down, until light golden.
Spread the pesto evenly on the inside of both halves of the ciabatta roll.
Layer the grilled zucchini, eggplant, red pepper, and halloumi slices on the bottom half of the ciabatta roll.
Top with the other half of the ciabatta roll, pressing gently.
Cut in half and serve warm.
Calories per Serving: 650
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