Giardino Grinder

Name: Giardino Grinder
Cook time: 25 min
Yield: 4 sandwiches
Cuisine: United Kingdom
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

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.

INGRIDIENT

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

DIRECTION

Step: 1

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

Step: 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.

Step: 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.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 672 calories; protein 30.9g; carbohydrates 97.7g; fat 17g; cholesterol 36.3mg; sodium 1372.9mg.

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