Name: Grilled Veggie & Mozzarella Sandwiches
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 ciabatta rolls, split; 8 oz fresh mozzarella, sliced; 1 medium zucchini, sliced lengthwise (½-inch); 1 red bell pepper, seeded and sliced into strips; ½ red onion, sliced into thin rings; 8 oz portobello mushrooms, stems removed and sliced; 3 tbsp extra-virgin olive oil; 2 tbsp balsamic vinegar; 1 tsp honey or maple syrup; 1 clove garlic, minced; ½ tsp sea salt; ¼ tsp freshly ground black pepper; 2 tbsp fresh basil leaves, torn

Description

Delicious grilled sandwiches featuring fresh mozzarella and a variety of vibrant vegetables, perfect for summer gatherings.

Ingredients

4 ciabatta rolls, split
8 oz fresh mozzarella, sliced
1 medium zucchini, sliced lengthwise (½-inch)
1 red bell pepper, seeded and sliced into strips
½ red onion, sliced into thin rings
8 oz portobello mushrooms, stems removed and sliced
3 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1 tsp honey or maple syrup
1 clove garlic, minced
½ tsp sea salt
¼ tsp freshly ground black pepper
2 tbsp fresh basil leaves, torn

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Instructions

Start by washing and drying all vegetables. Slice zucchini lengthwise into ½-inch pieces, cut the red bell pepper into strips, slice the red onion into thin rings, and slice the portobello mushrooms. Place all cut vegetables in a large bowl.
In a small bowl, whisk together 2 tbsp of olive oil, 2 tbsp balsamic vinegar, 1 tsp honey (or maple syrup), the minced garlic, ½ tsp sea salt, and ¼ tsp black pepper. Toss half of this mixture with the vegetables, letting them rest for 5 minutes while the grill heats.
Preheat the grill or grill pan to medium-high heat, around 400°F. Grill the marinated vegetables for 3-4 minutes per side until grill marks appear and they are tender-crisp. Remove and set aside.
Brush the cut sides of the ciabatta rolls with the remaining glaze mixture. Grill the bread cut-side down for 1-2 minutes until lightly crisp. While the bread is still on the grill, place mozzarella slices on the bottom halves. Cover with a lid or foil to melt for 30-45 seconds.
Layer the grilled vegetables over the melted mozzarella on each roll. Drizzle a little extra glaze and scatter torn basil leaves. Close the sandwich, press gently, and give a final 1-minute press on the grill to meld the flavors.
Remove the sandwiches from the grill and let them rest for a minute. Serve immediately with a side salad or your favorite accompaniment.

Notes

Use fresh, in-season vegetables for the best flavor. Consider trying different herbs for added depth.