Name: Grilled Vegetable Sandwiches with Parmesan Spread
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 serving(s)
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

Preparation

Spread
- In a bowl, combine all of the ingredients. Season with salt and pepper.
Sandwiches
- Preheat the grill, setting the burners to high. Oil the grate.
- On a large plate or baking sheet, coat the vegetables with the oil. Season with salt and pepper.
- On a work surface, cut two pieces from the baguette, each about 6 inches (15 cm) long. Save the rest of the bread for another use. Cut the pieces of baguette in half horizontally. Using a pastry brush, cover the inside of the bread with oil.
- Grill the bell pepper wedges for 10 minutes or until tender and nicely browned, flipping them over halfway through. At the same time, grill the eggplant and zucchini slices for 6 minutes or until nicely browned, flipping them over halfway through. Grill the inside of the baguette pieces.
- On a work surface, thinly slice the bell pepper. Cover the inside of the bread with the Parmesan spread. Top the bottom baguette pieces with the eggplant and zucchini. Sprinkle with fleur de sel. Add the bell pepper and basil leaves. Close the sandwiches. Cut in half. Serve immediately.

Grilled Vegetable Sandwiches with Parmesan Spread

Categories

Ingredients

Spread

Sandwiches

Preparation

Spread

Sandwiches

Personal Note

To help you with this recipe

RICARDO Chef’s Knife