Grilled Vegetable Sandwich With Basil-Parmesan Aioli
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 medium eggplant, cut into 1/4-inch-thick lengthwise slices
- 1 medium zucchini, cut into 1/4-inch-thick lengthwise slices
- 1 medium summer squash, cut into 1/4-inch-thick lengthwise slices
- 1 large red bell pepper, quartered lengthwise
- 1 medium red onion, cut into 1/2-inch-thick slices
- 29.58 ml olive oil
- 2.46 ml salt
- 1.23 ml pepper
- 1 garlic clove
- 236.59 ml fresh basil leaf
- 118.29 ml mayonnaise
- 78.78 ml parmesan cheese, shredded
- 1 loaf ciabatta, about 12x7 size, split horizontally
- 226.79 g mozzarella cheese, sliced
- 473.18 ml baby arugula leaves or 473.18 ml Baby Spinach
directions
- Preheat outdoor grill.
- Brush vegetables lightly with olive oil and sprinkle with salt and pepper.
- Grill vegetables over medium heat 3 to 8 minutes per side, or until tender and lightly charred. Transfer to a large plate.
- Cut bell pepper into strips.
- In a food processor, mince garlic. Add basil and mayonnaise and process until blended. Add Parmesan cheese and pulse to combine.
- Tear out soft part of bread and discard. Spread cut sides of bread with aioli. Layer each vegetable on bottom half of bread. Top with mozzarella, greens and bread top. Cut into 6 sandwiches.
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