Giardino Grinder recipe

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Ingredients

1 tablespoon olive oil
1 onion, sliced
2 eggplants, peeled and sliced into rings
2 zucchini, peeled and sliced
1 cup sliced mushrooms
salt
2 tablespoons Marsala wine
3 ciabatta sandwich rolls, sliced horizontally
1/4 cup garlic basil spread (see footnote for recipe link)
1/4 cup garlic roasted tomato spread (see footnote for recipe link)
1/4 cup artichoke aioli (see footnote for recipe link)
1 pound shredded mozzarella cheese

Nutrition Info

672.1 calories
carbohydrate: 97.7 g
cholesterol: 36.3 mg
fat: 17 g
fiber: 9.9 g
protein: 30.9 g
saturatedFat: 7.5 g
servingSize: -
sodium: 1372.9 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 500 degrees F (260 degrees C).

  2. Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion until it begins to soften and turn translucent, about 5 minutes. Add eggplant and cook until they have absorbed some of the oil, about 1 minute. Stir zucchini into eggplant mixture and cook until softened, 1 to 2 minutes. Mix in mushrooms and salt, cook and stir until mushrooms are softened, 3 to 4 minutes.

  3. Pour Marsala wine into eggplant mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes.

  4. Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, and 1 tablespoon artichoke aioli. Top with 1/4 pound mozzarella cheese. Evenly distribute the eggplant mixture among the 4 sandwiches.

  5. Place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.

Recipe Yield

4 sandwiches

Recipe Note

Vegetarian food never tasted so good! Piled high with eggplant, mushrooms, onion, and zucchini, then topped with mozzarella cheese, this Italian-style grinder is a meaty meatless meal.

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