Description
This delightful recipe brings together the vibrant flavors of grilled vegetables and rich, gooey mozzarella cheese, all nestled between crispy slices of rustic sourdough bread.
Ingredients
Scale
- 4 slices rustic sourdough bread
- 1 medium zucchini, sliced (¼-inch rounds)
- 1 medium eggplant, sliced (¼-inch rounds)
- 1 red bell pepper, sliced into strips
- 8 oz fresh mozzarella, sliced
- 1 cup fresh spinach leaves
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
- Optional: pesto for spreading
Instructions
- Start your culinary adventure by tossing your sliced zucchini, eggplant, and red bell pepper in a bowl with olive oil, balsamic vinegar, salt, and black pepper.
- Heat your grill or grill pan over medium-high heat. Grill the seasoned vegetables for approximately 4-5 minutes on each side.
- Assemble the sandwich by layering grilled veggies with fresh spinach and mozzarella cheese.
- Grill the assembled sandwiches on medium heat for about 3-4 minutes on each side.
- Allow the sandwiches to rest before slicing and garnish with fresh basil leaves.
Notes
Feel free to customize with your favorite vegetables or add protein for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
Nutrition
- Calories: 450 kcal
- Sodium: 600 mg
- Protein: 18 g