Ingredients
- 1 red bell pepper, quartered and seeded
- 1 yellow bell pepper, quartered and seeded
- 1 zucchini, sliced lengthwise
- 1 red onion, sliced into thick rings
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 8 slices ciabatta bread
- 8 ounces fresh mozzarella, sliced
- 1/4 cup balsamic glaze
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat grill to medium-high heat. Brush bell peppers, zucchini, and red onion with 1 tablespoon of olive oil. Season with salt and pepper.
- Grill the vegetables for 3-4 minutes per side, or until tender and slightly charred. Remove from grill and set aside.
- Brush the ciabatta slices with the remaining olive oil. Grill for 1-2 minutes per side, or until lightly toasted.
- Top 4 slices of grilled ciabatta with mozzarella slices, grilled vegetables, and a drizzle of balsamic glaze.
- Place the remaining 4 slices of grilled ciabatta on top to create sandwiches. Serve immediately, garnished with fresh basil leaves if desired.
Notes
For extra flavor, marinate the vegetables in balsamic vinaigrette for 30 minutes before grilling. You can also add other vegetables like eggplant or mushrooms. Store leftover sandwiches in the refrigerator for up to 24 hours. Reheat in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
