Makes 4 servings
3-4 Japanese eggplant or 1 regular eggplant, sliced in 1/4"pieces lengthwise
3 medium zucchini, sliced in 1/4" pieces lengthwise
1 red bell pepper, sliced in quarters legthwise
1 green bell pepper, sliced in quarters lenghtwise
2 Portabello mushrooms, slice in 1/4' pieces
1 large beefsteak tomato, or two medium tomatoes thinly sliced
4 large romaine lettuce leaves
1 12oz loaf rustic Ciabatta bread
Salt and pepper
Grill your vegetable using preferred method. (I use my panini grill). Spray lightly with canola oil prior to placing on grill. Grill both sides until you have some lovely grill marks. Season with salt and pepper. Set aside until all vegetable are grilled.
Preheat oven to 350 degrees F.
Cut Ciabatta loaf in half lengthwise. Place Ciabatta loaf into a 350 degree oven to brown for 10 minutes. Remove and set aside.
Meanwhile prepare your Sun-dried Tomato Basil Vinaigrette. You may prepare this ahead of time and refrigerate if desired.
Spread both halves of Ciabatta generously with Sun-dried Tomato Basil Vinaigrette. Layer grilled veggies on top. Garnish with fresh sliced tomatoes and romaine. Slice into four sections and enjoy!
SUN-DRIED TOMATO BASIL VINAIGRETTE
1/4 cup sun-dried tomatoes (jarred in olive oil)
2 teaspoons Dijon-style mustard
2 cloves garlic
1 small handful fresh organic basil
1/4 cup red wine vinegar
1/2 cup good extra virgin olive oil
Place the tomatoes in a food processor, add the mustard, garlic, basil and vinegar. Pulse until well blended.
Add the olive oil through the feeding tube. This dressing will be on the thick side.
Add salt and pepper to taste and blend to combine.