Grilled Vegetable Sandwich

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1/4 c. olive oil
1 red bell pepper
1 small zucchini, cut lengthwise into 1/4 thick slices
1 red onion, cut in half across the width, leaving the skin, root end and blossom end attached
2 slices fresh mozzarella cheese
handful oven roasted tomatoes
enough fresh pesto to spread on the bread
1 piece of ciabatta bread, split
sea salt and freshly ground pepper
1. Heat an outdoor grill.
2. Place the cut side of the onion on the grill. When the grill marks appear, turn the onion and position it on the grill so that it is sitting up right. brush it with olive oil. Place it on the side and continue to cook until it's soft. Peel the skin, and slice into 1/4 inch slices.
3. Place whole red pepper on the grill. When the skin has blacken on one side, give it a quarter turn and continue turning it until all sides are black. Place it in a paper bag, seal it and allow to cool. This will steam the pepper and enable you to peel it easily. Once cool, peel pepper removing seeds and stem. Cut into large pieces.
4. Lay the zucchini slices on the grill, when grill marks appear, turn and brush with olive oil. Turn again after the other side is marked and brush with olive oil once again. Remove when the zucchini is soft.
5. To assemble, spread pesto on bread. Lay zucchini slices on the bread, top with red pepper slices, onion rings, mozzarella and oven roasted tomatoes.
Can also be grilled or put into panini press.
Meal   SnackDish   Sandwich/Wrap
Cooking Method   GrilledMain Ingredient   Vegetables
Prep Time   15 to 30 minutes

Steph Z

Member since Mar 2009

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