Grilled Veggie Sandwiches

Grilled Veggie Sandwiches

Serves 6


- your choice of vegetables, for grilling: eggplant, portobella mushrooms, red bell pepper, red onion, zucchini and/or yellow squash
1 loaf ciabatta bread
- Kowalski's Extra Virgin Olive Oil
½ cup basil pesto
12 oz. Kowalski's Fresh Mozzarella Cheese, sliced into 12 rounds
Order Groceries
  1. Clean and prepare your choice of vegetables as follows:

    Eggplant: Trim ends; cut eggplant crosswise into ½" planks.

    Portobella Mushrooms: Clean out most of the gills with the tip of a spoon.

    Bell Peppers: Remove seeds, membranes and stems; cut pepper into 1" strips.

    Onions: Trim ends and peel; cut onions into ¼" slices.

    Zucchini or Yellow Squash: Trim ends; cut lengthwise into ¼" thick planks. 
  2. Completely but lightly coat vegetables with oil; season to taste with salt and pepper.
  3. Grill veggies directly over medium-high heat, covered, as directed below until browned and tender when pierced with a fork, turning several times until done.

    Eggplant: 6-10 min.

    Portobella Mushrooms: 6-8 min., gill-side down first.

    Bell Peppers: 4-6 min.

    Onions: 8-10 min.

    Zucchini or Yellow Squash: 3-4 min.
  4. Remove vegetables from grill; keep hot. Reduce heat to medium.
  5. Slice ciabatta loaf in half horizontally; brush lightly with oil.
  6. Place bread cut-side down on grill; cook over medium heat, covered, until dark grill marks form.
  7. While bread is still hot, spread pesto on the top ciabatta half.
  8. Lay cheese on the bottom ciabatta half; top with hot veggies.
  9. Put halves together and cut into thirds; cut each section diagonally into two servings.

Find It!

  • Find ciabatta bread on the Artisan Bread Table in the Bakery Department.

Tasty Tip: