By emensah m
Preheat your grill or grill pan over medium-high heat.
Slice the eggplant and zucchini into 1/4-inch thick slices. Slice the red bell pepper into thick strips.
Place the eggplant, zucchini, and bell pepper slices on a tray. Drizzle 2 tablespoons of olive oil over them and season with salt and black pepper. Toss to coat evenly.
Grill the vegetables on each side for about 3-4 minutes or until tender and nicely charred. Remove them from the grill and set aside.
Brush the remaining 2 tablespoons of olive oil on both sides of the ciabatta bread slices.
Grill the ciabatta bread slices for 1-2 minutes on each side until they are lightly golden and have grill marks. Remove from the grill.
Assemble the sandwiches by spreading 1 tablespoon of basil pesto on one side of each ciabatta bread slice.
Layer the grilled vegetables, fresh spinach, and fresh mozzarella slices on top of the pesto-covered bread slices.
Top with another slice of ciabatta bread to form the sandwich.
Optionally, press the sandwiches on a panini press or grill them lightly for an additional 2-3 minutes to melt the mozzarella slightly.
Slice the sandwiches in half and serve warm.
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This Sandwich Vegetarian Italian recipe is ready in 40 minutes and features ciabatta bread, eggplant, zucchini and other delicious ingredients. Contains 480 calories total.
Preheat your grill or grill pan over medium-high heat.
Slice the eggplant and zucchini into 1/4-inch thick slices. Slice the red bell pepper into thick strips.
Place the eggplant, zucchini, and bell pepper slices on a tray. Drizzle 2 tablespoons of olive oil over them and season with salt and black pepper. Toss to coat evenly.
Grill the vegetables on each side for about 3-4 minutes or until tender and nicely charred. Remove them from the grill and set aside.
Brush the remaining 2 tablespoons of olive oil on both sides of the ciabatta bread slices.
Grill the ciabatta bread slices for 1-2 minutes on each side until they are lightly golden and have grill marks. Remove from the grill.
Assemble the sandwiches by spreading 1 tablespoon of basil pesto on one side of each ciabatta bread slice.
Layer the grilled vegetables, fresh spinach, and fresh mozzarella slices on top of the pesto-covered bread slices.
Top with another slice of ciabatta bread to form the sandwich.
Optionally, press the sandwiches on a panini press or grill them lightly for an additional 2-3 minutes to melt the mozzarella slightly.
Slice the sandwiches in half and serve warm.
Calories per Serving: 480
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