Description
A delicious marinated vegetable and cheese sandwich with sun-dried tomato pesto for a flavorful bite.
Ingredients
- 1 large ciabatta loaf
- 1 cup zucchini, thinly sliced
- 1 cup bell peppers (red, yellow, or green), thinly sliced
- 1 cup mushrooms, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 ounces fresh mozzarella cheese, sliced
- 1/2 cup sun-dried tomato pesto
- Fresh basil leaves for garnish (optional)
Instructions
- In a large bowl, combine zucchini, bell peppers, mushrooms, cherry tomatoes, and red onion.
- In a separate small bowl, whisk together olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper.
- Pour the marinade over the vegetables and toss to coat. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Preheat a grill or grill pan over medium heat. Remove the marinated vegetables from the refrigerator and drain excess marinade.
- Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.
- Slice the ciabatta loaf in half and spread sun-dried tomato pesto evenly on both halves.
- Layer the grilled vegetables and fresh mozzarella cheese on the bottom half of the ciabatta. Top with fresh basil leaves if desired.
- Place the top half of the ciabatta on the sandwich and press down gently. Cut into individual servings.
Notes
- For added protein, consider adding sliced turkey or grilled chicken to the sandwich.
- Substitute the mozzarella with feta cheese for a tangy flavor twist.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg