Here is one of our absolute favorites for the summer! When I made this last night, my 4-year-old informed me, “You are the best cooker-mom in the world!” While that title most certainly goes to someone else (The Pioneer Woman, any of the moms that star on the Food Network), I do certainly think they’re delicious. And they meet my most important criteria . . . they’re extremely fast and easy!
Grilled Veggie Sandwiches
2 squash
2 zucchini
2 large portabella mushrooms
1/2 red onion sliced in rings
1 small eggplant
4 ciabatta rolls
store-bought pesto or make your own
provolone cheese
parmesan wedge
Wash and cut the veggies into slices that can be layered on a sandwich (except for the mushrooms . . . just leave them as-is). The slices should be about 1/4-1/2 inch thick. Pat the slices dry and then drizzle enough olive oil to just lightly coat the veggies and sprinkle them all with about 2 T kosher salt. Toss so the salt and oil cover everything.
Clean, oil and fire up your grill. (A trick I learned was to rub the grill with an onion half before oiling for extra cleaning and flavor.)
Grill everything for about 5 minutes (until they just get grill marks) on medium heat. Flip to the other side and grill for about 3-5 minutes more. They should be soft but not mushy when you pull them off the grill.
While your veggies cook, slice your ciabatta rolls lengthwise to make a sandwich top and bottom. Spread pesto on the open faces of the bread. Place a slice of provolone on one half of each roll. Toast in your toaster oven or regular oven until the cheese melts and the bread is crisp.
Bring your veggies in, slice up your mushrooms and layer some on each sandwich. Top with a bit of shaved parmesan cheese and the top half of the roll. Eat up!
by Emily
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