Embark on a culinary journey to the Italian countryside with this vibrant Giardino Grinder. Overflowing with a medley of roasted vegetables and luscious mozzarella, this vegetarian delight redefines the sandwich experience.

Follow The Directions

01

Step

Preheat oven to 500 degrees F (260 degrees C). (5 minutes)

02

Step

In a large Dutch oven or pot, heat olive oil over medium heat. Add sliced onion and sauté until softened and translucent, about 5 minutes. Add eggplant rounds and cook, stirring occasionally, until they begin to absorb the oil, about 1 minute. Stir in the zucchini slices and cook until slightly softened, 1-2 minutes. Add the sliced mushrooms, season with salt and pepper, and cook until mushrooms release their moisture and soften, 3-4 minutes.

03

Step

Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook until the wine has reduced slightly, 2-3 minutes.

04

Step

Spread the cut sides of each ciabatta roll with garlic basil pesto, roasted garlic and tomato spread, and artichoke aioli. Top with 1/4 pound of shredded mozzarella cheese per sandwich. Evenly distribute the roasted vegetable mixture among the sandwiches.

05

Step

Place assembled sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and bubbly, and the bread is toasted and golden brown, 3-4 minutes. Serve immediately.

For optimal flavor, use high-quality, freshly baked ciabatta rolls.
Feel free to substitute other vegetables based on seasonal availability and personal preference, such as bell peppers, asparagus, or spinach.
If you don't have Marsala wine, you can use dry sherry or vegetable broth as a substitute.
For a richer flavor, consider using smoked mozzarella cheese.
Homemade garlic basil pesto, roasted garlic and tomato spread, and artichoke aioli will elevate this dish to new heights.