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Giardino Grinder
Giardino Grinder
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious Italian-style vegetarian grinder loaded with eggplant, mushrooms, onion, zucchini, and gooey mozzarella cheese.
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
Instructions:
  • Preheat your oven to a piping hot 500 degrees F (260 degrees C).
  • In a large pot or Dutch oven over medium heat, sauté onion in olive oil until soft and translucent, about 5 minutes. Add eggplant and cook briefly for about 1 minute. Mix in zucchini and continue to cook until soft, around 1 to 2 minutes. Stir in mushrooms and salt, cook until mushrooms are tender, about 3 to 4 minutes.
  • Add Marsala wine to the eggplant mixture and simmer until slightly reduced, approximately 2 to 3 minutes, while deglazing the pan to incorporate any flavorful browned bits.
  • Spread ciabatta rolls generously with flavorful garlic basil spread, savory garlic roasted tomato sauce, and creamy artichoke aioli. Layer with gooey 1/4 pound of mozzarella cheese before spooning the delicious eggplant mixture evenly among the 4 sandwiches.
  • Arrange sandwiches on a baking sheet and bake until the cheese is gooey and the bread is golden brown, about 3 to 4 minutes.

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