Featured Recipe
Grilled Veggie Parmesan Spread Sandwiches
By Kate
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Grilled red pepper, eggplant, and zucchini layered in ciabatta with a tangy parmesan spread mixed with sun-dried tomatoes and capers. Olive oil and red wine vinegar lend brightness. Garlic and lemon zest add sharpness. Quick grill times with a slight variation for crispness. Rustic, savory, herbaceous. Basil freshens up. Salt flakes finish. Toasted bread inside and out keeps crunch even after assembly. Portions two sandwiches from a 30 cm baguette chunk. No nuts or eggs. Vegetarian and easy to make on a barbecue or grill pan.
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Prep:
35 min
Cook:
15 min
Total:
50 min
Serves:
2 servings
grilled
vegetarian
sandwiches
Mediterranean
Introduction
Grilling veggies with a quick brush of oil. Eggplant and zucchini get a bit thinner, quick roasting, quick caramelizing. Peppers chunkier, a bit longer to soften, charred bits add punch. Fresh basil waits in the wings. Crusty bread gets a quick turn on the grill, inside crisped, outside just enough. Parmesan spread with zingy sun-dried tomatoes, sharp leash of lemon zest and garlicky heat. Capers cutting through the richness with vinegar tang. Sandwiches made fast, fresh, rustic. No fuss. No nuts. A meal ready for eating straight from the hands. Grab, bite, basil snap.
Ingredients
Parmesan Spread
- 24 g (1/3 cup) fresh parmesan cheese finely grated
- 30 g (2 tablespoons) sun-dried tomatoes in oil chopped
- 20 ml (1 1/2 tablespoons) olive oil
- 10 ml (2 teaspoons) chopped capers
- 10 ml (2 teaspoons) red wine vinegar
- Zest of 1 lemon finely grated
- 1 small garlic clove grated finely
- 1 red bell pepper seeded, cut into 5 long strips
- 1 small eggplant sliced lengthwise, 4 mm thick
- 1 small zucchini sliced lengthwise, 4 mm thick
- 50 ml (3 tablespoons) olive oil plus extra for brushing
- 1 ciabatta baguette section about 30 cm long
- Coarse sea salt
- 20 g (1/2 cup) fresh basil leaves
Sandwich Fillings
About the ingredients
Cut back parmesan to avoid overpowering, dial down oil a bit for lighter spread. Tomatoes not soaked in excess oil keep it bright. Capers low quantity for salty punch but not bitterness. Smaller cuts of eggplant and zucchini for faster cooking and even char. Red pepper strips wider for texture contrast. Extra oil on bread keeps crunch without sogginess later. Basil best fresh, added last to keep aroma sharp. Lemon zest instead of juice to preserve texture and boost fragrance.
Method
Assembly and Prep
- Cut two 15 cm lengths from the ciabatta baguette. Slice each horizontally. Brush olive oil generously inside both halves.
- Season cut vegetables with olive oil, sea salt, and pepper on a baking tray or plate.
- Heat grill or barbecue on high. Oil the grill grates.
- Grill pepper strips about 12 minutes until softened and charred, turning halfway.
- Grill eggplant and zucchini slices about 7 minutes, flipping once, until nicely browned.
- Grill cut sides of bread until toasted and golden, about 4 minutes.
- Mix parmesan, sun-dried tomatoes, olive oil, capers, vinegar, lemon zest, garlic. Season with salt and pepper.
- Chop grilled peppers thinly.
- Spread the parmesan mixture on inside of the toasted bread halves.
- Layer grilled eggplant and zucchini on bottom halves. Sprinkle with a pinch of sea salt.
- Add sliced pepper strips and scatter basil leaves on top.
- Close sandwiches. Cut each sandwich in half. Serve immediately.
Grilling
Spread and Assemble
Technique Tips
Skip overheating grill to prevent burning delicate slices. Timing staggered: peppers longer, veggies quicker. Trim oil use to lightly coat, not drown. Use tongs to flip, keep shape intact. Spread prepped while bread grills for smooth prep rhythm. Layer veggies and spread with care to avoid mess. Salt after veggies grilled, holds crispness. Cut carefully to keep layered structure intact. Serve asap to maintain textures and freshly grilled flavors.
Chef's Notes
- 💡 Use fresh veggies. They pop in flavor. Cut zucchini, eggplant thinner for quick grill, not mushy. Sprinkle sea salt after grilling. It brings out taste.
- 💡 Grill bread until golden. A bit longer, keep an eye on it. Olive oil is key. Brush inside for moisture. Helps contrast crunchy outside.
- 💡 Mix parmesan carefully with sun-dried tomatoes. Not too much oil. Keep it zingy. Lemon zest brightens. Use more garlic for kick.
- 💡 Layer carefully for best texture. Don’t overstuff. Look for balance. Basil goes on last. Freshness isn’t just flavor; it’s aroma.
- 💡 Serve quickly. Sandwiches can get soggy. Ideal to bite right after assembly. Freshly grilled flavor disappears. Crunch matters.
Kitchen Wisdom
How long can I store these sandwiches?
Best to eat them fresh. For leftovers, keep in fridge. Wrap well. Use within a day or two.
Can I use other veggies?
Absolutely. Try mushrooms, asparagus, or tomatoes. Just consider cook times. Adjust as needed for tenderness.
What’s the best way to grill veggies?
Make sure grill is hot. Brush oil lightly. Avoid overcrowding. Can flip to achieve perfect char.
How can I make this gluten-free?
Use gluten-free bread. Find suitable options at stores. Adjust spread to avoid cross-contamination.
