Grilled Vegetable And Mozzarella Sandwiches Recipe

Name: Grilled Vegetable And Mozzarella Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (1/8-inch-thick) diagonally cut zucchini (about 1 pound); 3 (1/8-inch-thick) slices red onion; 1 red bell pepper, seeded and cut into 4 pieces; 2 tablespoons balsamic vinegar; 1 teaspoon extravirgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Cooking spray; 1 (1-pound) loaf ciabatta, cut in half horizontally; 1 cup gourmet salad greens; 5 ounces fresh mozzarella cheese, sliced; 8 fresh basil leaves

Servings: persons

3 cups (1/8-inch-thick) diagonally cut zucchini (about 1 pound)
3 (1/8-inch-thick) slices red onion
1 red bell pepper, seeded and cut into 4 pieces
2 tablespoons balsamic vinegar
1 teaspoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 (1-pound) loaf ciabatta, cut in half horizontally
1 cup gourmet salad greens
5 ounces fresh mozzarella cheese, sliced
8 fresh basil leaves

1
Prepare grill to medium-high heat.
2
Combine first 7 ingredients in a large bowl, tossing to coat. Remove vegetables from bowl, reserving vinegar mixture. Place the onion and bell pepper on grill rack coated with cooking spray; grill 7 minutes on each side or until tender. Grill zucchini 3 minutes on each side or until tender.
3
Hollow out bottom half of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Layer grilled vegetables, greens, cheese, and basil in bottom of loaf; drizzle reserved vinegar mixture on top. Cover with top of the bread; press lightly.
4
Place filled loaf on grill rack; grill 4 minutes on each side or until cheese melts. Cut into quarters.
5
You can use a grilling basket to make it easier to handle the vegetables as they cook. If you can't find a loaf of ciabatta, use focaccia.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups (1/8-inch-thick) diagonally cut zucchini (about 1 pound), 3 (1/8-inch-thick) slices red onion, 1 red bell pepper, seeded and cut into 4 pieces, 2 tablespoons balsamic vinegar, and more.

Yes, Grilled Vegetable And Mozzarella Sandwiches falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Vegetable And Mozzarella Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions