What could be better than a tender and juicy Grilled Vegetables Pesto Sandwich for a lovely spring picnic? This sandwich is colorful with bell pepper, zucchini, eggplant, red onion, and arugula. Pesto adds extra texture and herbal flavors. Mozzarella gives the chewy cream in the sandwich, and the sweet balsamic glaze combines and balances all the flavors between some lovely ciabatta bread. Completely vegetarian too! Enjoy this colorful sandwich on a sunny spring afternoon.
Total Time
40min
4.8
4 Ratings
Author: Scarlett Wang at SideChef
Servings:
2
Ingredients
•
2
Ciabatta Bread
•
1
Red Bell Pepper
•
1
Eggplant
•
1
Zucchini
•
1/2
Red Onion
, sliced
•
1/2
cup
Olive Oil
•
1
tsp
Dried Oregano
•
1 1/2
Tbsp
Balsamic Vinegar
•
1
tsp
Red Wine Vinegar
•
2
Tbsp
Chopped
Fresh Basil
•
4
Tbsp
Basil Pesto
•
1/2
cup
Arugula
•
2
Buffalo Mozzarella Balls
, sliced
•
2
Tbsp
Balsamic Glaze
•
1/4
tsp
Salt
•
1/4
tsp
Ground Black Pepper
Cooking Instructions
1.
In a mixing bowl, add Red Bell Pepper (1), Eggplant (1), Zucchini (1), Red Onion (1/2), Olive Oil (1/2 cup), and Dried Oregano (1 tsp). Stir to coat well.
2.
Heat up the grill pan over high heat. Grill the vegetables in batches, turning once until lightly browned on both sides and tender, about 4-5 minutes per side.
3.
Place all the grilled vegetables in a mixing bowl, add Balsamic Vinegar (1 1/2 Tbsp), Red Wine Vinegar (1 tsp), Fresh Basil (2 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp), and mix to well combined.
4.
Drizzle some olive oil on the cut side of the Ciabatta Bread (2). Grill the ciabatta, cut side down, for about 3 minutes, or until grill marks appear.
5.
Spread Basil Pesto (4 Tbsp) on the bottom piece of ciabatta, and layer on the grilled vegetable mixture, Arugula (1/2 cup), and Buffalo Mozzarella Balls (2). Drizzle the Balsamic Glaze (2 Tbsp) over.
6.
Place another piece of ciabatta on top and gently push down on the sandwich.
7.
Cut the sandwich in half and serve.
Nutrition Per Serving
CALORIES
1408
FAT
117.0 g
PROTEIN
41.0 g
CARBS
50.3 g
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