giardino grinder

Ingredients

• Servings: 4
• 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
• 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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 500 degrees f (260 degrees c).
• 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.
• pour into eggplant mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. cook until has reduced slightly, 2 to 3 minutes.
• 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.
• 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.