Name: Giardino Grinder
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Onion, sliced - 1; Eggplants, peeled and sliced into rings - 2; Zucchini, peeled and sliced - 2; Sliced mushrooms - 1 cup; Salt - 1 cup; Marsala Wine - 2 tablespoons; Ciabatta sandwich rolls, sliced horizontally - 3; 1/4 cup garlic basil spread (see footnote for recipe link) - 3; 1/4 cup garlic roasted tomato spread (see footnote for recipe link) - 3; 1/4 cup artichoke aioli (see footnote for recipe link) - 3; Shredded mozzarella cheese - 1 pound

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Giardino Grinder

1. Olive oil - 1 tablespoon

2. Onion, sliced - 1

3. Eggplants, peeled and sliced into rings - 2

4. Zucchini, peeled and sliced - 2

5. Sliced mushrooms - 1 cup

6. Salt - 1 cup

7. Marsala Wine - 2 tablespoons

8. Ciabatta sandwich rolls, sliced horizontally - 3

9. 1/4 cup garlic basil spread (see footnote for recipe link) - 3

10. 1/4 cup garlic roasted tomato spread (see footnote for recipe link) - 3

11. 1/4 cup artichoke aioli (see footnote for recipe link) - 3

12. Shredded mozzarella cheese - 1 pound

How to cook deliciously - Giardino Grinder

1. Stage

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

2. Stage

Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion until it begins to soften and turn translucent, about 5 minutes. Add eggplant and cook until they have absorbed some of the oil, about 1 minute. Stir zucchini into eggplant mixture and cook until softened, 1 to 2 minutes. Mix in mushrooms and salt; cook and stir until mushrooms are softened, 3 to 4 minutes.

3. Stage

Pour Marsala wine into eggplant mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes.

4. Stage

Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, and 1 tablespoon artichoke aioli. Top with 1/4 pound mozzarella cheese. Evenly distribute the eggplant mixture among the 4 sandwiches.

5. Stage

Place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.