Grilled Farmers' Market Sandwiches

Grilled Farmers' Market Sandwiches

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Lynette !


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


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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
  • 8
    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
  • 4
    ciabatta, portions cut in half horizontally, 2 1/2 ounces
  • ·
    cooking spray
  • 4 slice
    provolone cheese
  • 8 slice
    tomato, 1/4 inch thick
  • 8
    basil leaves, fresh

How to Make Grilled Farmers' Market Sandwiches


  1. Preheat grill to medium-high.
  2. Brush 1 tablespoon olive oil evenly over both sides of eggplant, onion, zucchini, and coat asparagus spears. Sprinkle with rosemary, pepper, and salt.
  3. Combine 1 tablespoon oil and vinegar in a bowl. Brush vinegar mixture over cut sides of bread.
  4. Place 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.
  5. Grill eggplant, zucchini, and asparagus 4 minutes on each side or until tender. Cut zucchini pieces in half crosswise.
  6. Place bread, cut sides down, on grill rack; grill 2 minutes. Remove from grill.
  7. Place 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.

Printable Recipe Card

About Grilled Farmers' Market Sandwiches

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

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