Grilled Farmers' Market Sandwiches

Grilled Farmers' Market Sandwiches Recipe

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Lynette !


Love, love, love this recipe! Also good stuffed into fresh pita bread with tzatziki sauce.

☆☆☆☆☆ 0 votes
20 Min
25 Min


2 Tbsp
olive oil, divided
8 slice
eggplant, 1/2 inch thick
2 slice
red onion, 1/2 inch thick
1 large
zucchini, cut lengthwise into 4 pieces
asparagus spears, tough ends broken off
2 tsp
fresh rosemary, chopped
1/4 tsp
black pepper, freshly ground
1/8 tsp
1 Tbsp
white balsamic vinegar
ciabatta, portions cut in half horizontally, 2 1/2 ounces
cooking spray
4 slice
provolone cheese
8 slice
tomato, 1/4 inch thick
basil leaves, fresh


1Preheat grill to medium-high.
2Brush 1 tablespoon olive oil evenly over both sides of eggplant, onion, zucchini, and coat asparagus spears. Sprinkle with rosemary, pepper, and salt.
3Combine 1 tablespoon oil and vinegar in a bowl. Brush vinegar mixture over cut sides of bread.
4Place onion on grill rack coated with cooking spray, and grill for 6 minutes on each side or until tender. Remove from grill, and separate into rings.
5Grill eggplant, zucchini, and asparagus 4 minutes on each side or until tender. Cut zucchini pieces in half crosswise.
6Place bread, cut sides down, on grill rack; grill 2 minutes. Remove from grill.
7Place 1 piece of cheese on bottom halves bread portions; top each serving with 1 eggplant slice, 1 tomato slice, 1 basil leaf, 2 pieces zucchini, one-fourth of onion rings, 2 asparagus spears, 1 eggplant slice, 1 tomato slice, 1 basil leaf, 1 piece of cheese, and top half of bread. Place sandwiches on grill rack; grill 2 minutes, covered, or until cheese melts.

About Grilled Farmers' Market Sandwiches

Course/Dish: Sandwiches
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy