Grilled Vegetable Sandwiches with Sherry Vinaigrette and Manchego on Ciabatta

• Level: Intermediate
• Yield: 4 servings
• Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 946 Total Fat 61 g Saturated Fat 17 g Carbohydrates 79 g Dietary Fiber 19 g Sugar 22 g Protein 27 g Cholesterol 57 mg Sodium 1802 mg

• Total: 1 hr 15 min
• Prep: 20 min
• Inactive: 40 min
• Cook: 15 min

• 3 Japanese eggplants, halved lengthwise
• 3 red bell peppers
• 1 red onion, peeled and sliced into 1/4-inch thick rounds
• 1 large beefsteak tomato, sliced 1/2-inch thick
• Extra-virgin olive oil or canola oil, for grilling
• Salt and pepper
• 3 cloves garlic, finely minced
• 1/4 cup chopped flat-leaf parsley, plus 2 to 3 tablespoons torn leaves for garnish
• 1/2 cup extra-virgin olive oil, plus extra for drizzling on bread
• 1 loaf ciabatta, sliced lengthwise
• Sherry Vinaigrette, recipe below
• 8 slices Manchego cheese

Sherry Vinaigrette:

• 1/4 cup aged sherry vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper

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1. Fire up your grill to high heat and get ready for smoky summer flavors! Lightly coat the eggplant, peppers, onion, and tomato slices with oil, season generously with salt and pepper, and grill until lightly charred and just tenderflip the eggplant, tomato, and onion, and char the peppers on all sides. Pop the peppers in a sealed bag for 10 minutes to steam, then peel and slice into 1-inch pieces. Dice the eggplant, tomato, and onion into hearty chunks.
2. In a large bowl, whisk together the minced garlic, 1/4 cup chopped parsley, and 1/2 cup olive oil to create a zesty marinade. Toss in the grilled veggies and let them soak up those flavors at room temperature for 30 minutesyour kitchen will smell irresistible!
3. Drizzle the ciabatta's cut sides with 2 to 3 tablespoons olive oil, season, and grill cut-side down for 1 to 2 minutes until golden. Brush with Sherry Vinaigrette, pile on the marinated vegetables and Manchego cheese, drizzle more vinaigrette, and scatter torn parsley. Top with the other bread half, wrap in foil, and weight with two foil-wrapped bricks on the grill for 2 to 3 minutes. Unwrap, slice into 2-inch pieces, and dive into this gourmet grilled masterpiece!

Sherry Vinaigrette:

1. In a medium bowl, whisk together all ingredients. Season with salt and pepper to tastesimple, tangy perfection!