Grilled Farmers' Market Sandwich

Adapted from Cooking Light/My Recipes

Serves 4

  • 2 Tbsp. Olive Oil (Try Wild Mushroom & Sage, Garlic, or Tuscan Herb)
  • 8 (1/2-inch-thick) slices eggplant
  • 2 (1/2-inch-thick) slices red onion
  • 1 large zucchini, cut lengthwise into 4 pieces
  • 2 tsp. chopped fresh rosemary
  • 1/4 tsp. black pepper
  • 1/8 tsp. salt
  • 1 Tbsp. Sicilian Lemon White Balsamic Vinegar
  • 4 (2 1/2-oz.) Ciabatta bread portions, cut horizontally
  • 4 (1-oz.) slices provolone cheese
  • 8 (1/4-inch-thick) slices tomato
  • 8 basil leaves (ahem, or pesto)

Preheat grill to medium-high.

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

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

Place onion on grill rack that has been brushed with oil or sprayed 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.

Place bread, cut sides down, on grill rack; grill 2 minutes, or until desired level of crispiness. Remove from grill.  Place 1 piece of cheese on bottom half of bread portions; top each serving with 1 eggplant slice, 1 tomato slice, 1 basil leaf, 2 pieces of zucchini, some onion rings, 1 eggplant slice, 1 tomato slice, 1 basil leaf, 1 piece of cheese, and top half of bread (whew!). Place sandwiches on grill rack; grill 2 minutes, covered with foil, or until cheese melts.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil