Cooking Instructions
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Step 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.
Step 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.
Step 3
Place all the grilled vegetables in a mixing bowl, add
Balsamic Vinegar (1 1/2 Tbsp)
,
Red Wine Vinegar (1/2 Tbsp)
,
Fresh Basil (2 Tbsp)
,
Salt (1/4 tsp)
, and
Ground Black Pepper (1/4 tsp)
, and mix to well combined.
Step 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.
Step 5
Spread
Basil Pesto (1/4 cup)
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.
Step 6
Place another piece of ciabatta on top and gently push down on the sandwich.
Step 7
Cut the sandwich in half and serve.
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