Giardino Grinder

Giardino Grinder 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

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 25 mins

    TOTAL : 45 mins

    SERVING : 8

    YIELD : 4 sandwiches

  • Preheat oven to 500 degrees F (260 degrees C).

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  • 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 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.

  • 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.

Per Serving: 672 calories; protein 30.9g; carbohydrates 97.7g; fat 17g; cholesterol 36.3mg; sodium 1372.9mg. Use this recipe for the Garlic Basil Spread.