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Grilled Vegetable Ciabatta Sandwiches

These Grilled Vegetable Ciabatta Sandwiches are flavorful and healthy, packed with grilled vegetables and fresh mozzarella, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium eggplant, trimmed and cut into 1/4-inch-thick rounds
  • 2 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices
  • 1 medium yellow squash, trimmed and cut lengthwise into 1/4-inch-thick slices
  • 2 large bell peppers, cut lengthwise into 3-inch wide strips
  • 1 small red onion, cut into 1/2-inch thick rounds
Seasoning
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Assembly
  • 1 loaf ciabatta, halved horizontally
  • 1/2 cup basil pesto
  • 1 handful baby spinach
  • 8 ounces fresh mozzarella, sliced

Method
 

Preparation
  1. Preheat your gas or charcoal grill on medium-high heat.
  2. In a large sheet pan, toss the eggplant, zucchini, yellow squash, bell peppers, and red onion with olive oil, kosher salt, and black pepper.
Grilling
  1. Place the prepared vegetables on the grill. Grill until tender and marked, about 3-4 minutes per side for eggplant, peppers, and onions, and 2-3 minutes per side for zucchini and squash.
Assembly
  1. Spread both cut sides of the ciabatta with basil pesto.
  2. Scatter baby spinach on the bottom half, then layer on the grilled vegetables and mozzarella slices.
  3. Top with the other half of the bread and cut into preferred serving sizes.

Notes

These sandwiches can be served warm or chilled, and pair well with a side salad. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for 3 months.