Giardino Grinder

Giardino Grinder

by Holly Caldwell 6 months ago
0 (0)
25 minutes
672.1 kcal
97.7 g carbs
Description

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.

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
Directions
  1. 1. Preheat oven to 500 degrees F (260 degrees C).
  2. 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. 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. 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. 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 Facts
serving: 4 sandwiches
calories: 672.1 kcal
carbohydrates: 97.7 g
protein: 30.9 g
saturated fat: 7.5 g
cholesterol: 36.3 mg
sodium: 1372.9 mg
fiber: 9.9 g
sugar: 6.8 g