Grilled Veggies on Toasted Ciabatta Bread
Elevate your next light meal or appetizer with this irresistible Grilled Veggies on Toasted Ciabatta Bread recipe! Packed with smoky, charred flavors, this dish features an array of perfectly marinated zucchini, bell peppers, and eggplant, grilled to tender perfection and layered onto golden, olive oil-brushed ciabatta bread. A drizzle of tangy balsamic glaze and fresh basil leaves take these open-faced delights to the next level, delivering a mouthwatering combination of textures and vibrant flavors. Ready in just 35 minutes, this vegetarian recipe is ideal for summer gatherings, healthy lunches, or as a colorful addition to any dinner table. With its simple preparation and gourmet presentation, it’s a flavorful way to enjoy seasonal produce in style!
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 small Eggplant
- 4 tablespoons Olive oil
- 2 Garlic cloves (minced)
- 1 teaspoon Fresh rosemary (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 loaf Ciabatta bread
- 2 tablespoons Balsamic glaze
- 5 leaves Fresh basil leaves (for garnish)
Instructions
Preheat the grill or grill pan over medium-high heat.
Slice the zucchini, red bell pepper, yellow bell pepper, and eggplant into 1/4-inch thick pieces.
In a large bowl, combine olive oil, minced garlic, chopped rosemary, salt, and ground black pepper to create a marinade.
Toss the sliced vegetables in the marinade until evenly coated.
Grill the vegetables for 2-3 minutes per side, or until they are tender and lightly charred. Remove from the grill and set aside.
Slice the ciabatta loaf into 4 equal portions, then split each portion horizontally to create 8 pieces of bread.
Brush the cut sides of the ciabatta bread lightly with olive oil and grill for 1-2 minutes, or until golden and toasted.
Assemble the dish by layering the grilled vegetables on top of the toasted ciabatta bread.
Drizzle the balsamic glaze over the vegetables for added flavor.
Garnish each slice with fresh basil leaves before serving.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6250 mg | 272% | |
| Total Carbohydrate | 347.6 g | 126% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 48.4 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1971 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
