Grilled Farm Stand Ciabatta Sandwiches
Garlic and Parsley Potato Salad
Ingredients
- 2 zucchini, cut lengthwise into planks
- 1 small eggplant, sliced
- 3 Tbsp olive oil
- ½ tsp salt
- 1 tsp pepper
- 6 ciabatta rolls, halved
- 6 Tbsp olive bruschetta topping (such as Sable and Rosenfeld)
- 2 tomatoes, sliced
- 6 slices vegan mozzarella cheese
- ¼ cup torn fresh basil
Instructions
- Preheat grill to medium-high heat. Toss zucchini and eggplant in 2 Tbsp oil, and sprinkle with salt and pepper. Brush 1 Tbsp oil over cut sides of bread.
- Grill zucchini and eggplant, covered, 4 minutes per side or until tender and well marked. Grill rolls, cut sides down and covered, 2 minutes.
- Brush bruschetta topping over cut sides of rolls. Cut zucchini and eggplant in half, and arrange over roll bottoms. Add tomato, cheese, and basil; cover with roll tops.
- Grill sandwiches, covered, 1 to 2 minutes or until cheese is melted.
Side Dish Ingredients
- 2 (16-oz) pkg microwavable garlic-parsley creamer potatoes (such as The Little Potato Company)
- ½ cup vegan sour cream
- 2 green onions, chopped
Side Dish Instructions
- Cook potatoes according to package directions, omitting fat and reserving seasoning packets.
- Quarter large potatoes. Place potatoes in a large bowl. Whisk together sour cream, onions, and seasoning packets; pour over potatoes, and toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Seven Dinner Menus
- Matching Grocery List
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