Ingredients Jump to Instructions ↓

  1. 1 medium eggplant , cut into 1/4-inch-thick lengthwise slices

  2. 1 medium zucchini , cut into 1/4-inch-thick lengthwise slices

  3. 1 medium summer squash , cut into 1/4-inch-thick lengthwise slices

  4. 1 large red bell pepper , quartered lengthwise

  5. 1 medium red onion , cut into 1/2-inch-thick slices

  6. 2 tablespoon(s) olive oil

  7. 1/2 teaspoon(s) salt

  8. 1/4 teaspoon(s) freshly ground pepper

  9. 1 clove(s) garlic

  10. 1 cup(s) (packed) fresh basil leaves

  11. 1/2 cup(s) light mayonnaise

  12. 1/3 cup(s) shredded Parmesan cheese

  13. 1 (12x7-inch) ciabatta bread , split horizontally 8 ounce(s) fresh mozzarella cheese , sliced 2 cup(s) (packed) baby arugula leaves

Instructions Jump to Ingredients ↑

  1. Preheat outdoor grill or stovetop grill pan. 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.

  2. 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 and arugula. Replace top half of bread, aioli side down, and press. Cut into 6 sandwiches with a serrated knife.


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