Grilled Eggplant and Bell Pepper on Ciabatta

12
Ingredients

25m
Prep Time

15m
Cook Time

40m
Ready In

Recipe: #12744

June 10, 2014

Categories: Snacks, Eggplant Fathers Day, Game/Sports Day, Vegetarian, Vegetarian Dinner, more

recipe by:
VegGirl

"These were SO good! and super easy to make, even carnivores will be asking you for this sandwich!"

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (134.8 g)
Calories 200.6
Total Fat - 13.7 g
Saturated Fat - 3.7 g
Cholesterol - 14.7 mg
Sodium - 956.3 mg
Total Carbohydrate - 13.1 g
Dietary Fiber - 1.8 g
Sugars - 4.7 g
Protein - 6.8 g
Calcium - 197.9 mg
Iron - 1 mg
Vitamin C - 88.2 mg
Thiamin - 0.1 mg

Step 1

Place the orange juice, measured oil, vinegar, garlic, salt, orange zest, and red pepper flakes in a large, nonreactive bowl and whisk to combine. Add the bell peppers and eggplant and toss to coat. Let sit at room temperature while the grill heats, at least 5 minutes.

Step 2

Heat a gas or charcoal grill to medium (about 350°F to 450°F) or a grill pan over high heat and rub the grill or grill pan with a towel dipped in olive oil. Remove the eggplant from the marinade and place on the grill; cook until soft and lightly charred on one side, about 5 minutes. Flip and cook until charred and soft on the other side, about 5 minutes more. Remove to a plate and set aside. Place the peppers on the grill and cook until soft and lightly charred on one side, about 5 minutes. Flip and cook until charred and soft on the other side, about 5 minutes more. Remove to the plate with the eggplant and set aside.

Step 3

Place the crumbled cheese on the bottom piece of bread, then evenly distribute the spinach over the cheese. Drizzle the marinade over the spinach, then layer the grilled vegetables over the spinach. Close the sandwich and wrap in aluminum foil. Place on a flat surface, cover with a baking sheet, and place heavy cans or a cast iron skillet on top of the baking sheet to press the sandwich down. Flip the sandwich after 10 minutes and press it down for another 10 minutes. Then unwrap, slice, and serve.