Grilled Vegetable Sandwiches with Parmesan Spread
The secret to this delicately crafted sandwich lies in the arrangement of the vegetables in thin, even layers. Given that the recipe includes a rather intense spread, you can grill the veggies without the need to marinate them. Opt for a ciabatta bread because it’s robust enough to hold all the ingredients without making it […]
Ingredients
- 1/2 cup (35 g) fresh Parmesan cheese, finely grated
- 3 tbsp oil-packed sun-dried tomatoes, chopped
- 2 tbsp (30 ml) olive oil
- 1 tbsp capers, chopped
- 1 tbsp (15 ml) red wine vinegar
- 1 lemon, zest finely grated
- 1 garlic clove, finely grated
- 1 red bell pepper, seeded and cut into 6 long wedges
- 1 small eggplant, cut into long slices 1/4 inch (5 mm) thick
- 1 small zucchini, cut into long slices 1/4 inch (5 mm) thick
- 1/3 cup (75 ml) olive oil, plus more for brushing
- 1 ciabatta baguette
- Fleur de sel
- 3/4 cup (25 g) basil leaves
Instructions
- In a bowl, combine all of the ingredients. Season with salt and pepper.
The secret to this delicately crafted sandwich lies in the arrangement of the vegetables in thin, even layers. Given that the recipe includes a rather intense spread, you can grill the veggies without the need to marinate them. Opt for a ciabatta bread because it’s robust enough to hold all the ingredients without making it too difficult to eat. Grill it on one side only for a wonderfully toasted flavour, and also to keep the veggies from getting soggy.