Sunday, March 18, 2012

Grilled Vegetable and Mozzarella Sandwich


  • 3 cups (1/8-inch-thick) diagonally cut zucchini (about 1 pound)
  • 3 (1/8-inch-thick) slices red onion
  • 1 red bell pepper, seeded and cut into 4 pieces
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 (1-pound) loaf ciabatta, cut in half horizontally
  • 1 cup gourmet salad greens
  • 5 ounces fresh mozzarella cheese, sliced
  • 8 fresh basil leaves


Prepare grill to medium-high heat.

Combine first 7 ingredients in a large bowl, tossing to coat. Remove vegetables from bowl, reserving vinegar mixture. Place the onion and bell pepper on grill rack coated with cooking spray; grill 7 minutes on each side or until tender. Grill zucchini 3 minutes on each side or until tender.

Hollow out bottom half of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Layer grilled vegetables, greens, cheese, and basil in bottom of loaf; drizzle reserved vinegar mixture on top. Cover with top of the bread; press lightly.

Place filled loaf on grill rack; grill 4 minutes on each side or until cheese melts. Cut into quarters.

Recipe is from Cooking Light.

No comments:

Post a Comment