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Grilled Vegetable Sandwiches with Sherry Vinaigrette and Manchego on Ciabatta Recipe

  • 4servings
  • 15minutes
  • 408calories

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Source: cookeatshare.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Japanese eggplants , sliced in

  2. 1/2 lengthwise

  3. 3 red bell peppers

  4. 1 red onion, peeled and sliced into 1/4-inch thick slices

  5. 1 large beefsteak tomato, cut into 1/2-inch thick slices

  6. Extra-virgin olive oil or canola oil, for grilling

  7. 3 cloves garlic , finely chopped

  8. 1/4 cup chopped flat-leaf parsley leaves, plus

  9. 2 to 3 tablespoons torn leaves, for garnish

  10. 1/2 cup extra-virgin olive oil , plus more for drizzling bread

  11. 1 loaf ciabatta , sliced lengthwise

  12. Sherry Vinaigrette, recipe follows

  13. 8 slices Manchego cheese

  14. Sherry Vinaigrette:

  15. 1/4 cup aged sherry vinegar

  16. 1 tablespoon Dijon mustard

  17. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Heat grill to high. Brush eggplant, peppers, and onion and tomato slices with oil and season with salt and pepper. Grill eggplant, tomato, and onion on both sides until slightly charred and just cooked through. Grill peppers on all sides until charred, remove from the grill, place in a bag, and let rest 10 minutes. Remove skin from the peppers and cut into 1-inch slices. Cut the eggplant, tomato, and onion into large dice.

  2. Whisk garlic, 1/4 cup chopped parsley, and 1/2 cup olive oil together in a large bowl. Add the cut vegetables to the bowl and let marinate at room temperature for 30 minutes.

  3. Drizzle cut sides of ciabatta with 2 to 3 tablespoons olive oil, sprinkle with salt and pepper, and grill, cut side down, for 1 to 2 minutes. Brush grilled bread with some of the Sherry Vinaigrette and then layer on the mixed vegetables and Manchego. Drizzle with more vinaigrette and top with torn parsley. Place other piece of bread on top, wrap sandwich in foil, and place on grill with 2 foil-wrapped bricks on top. Grill for 2 to 3 minutes. Remove from grill and foil and cut sandwich crosswise into 2-inch thick slices.

  4. directions for Sherry Vinaigrette:

  5. Whisk all ingredients together in a medium bowl. Season, to taste, with salt and pepper

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