35m$15.98Chimichurri Grilled Vegetable Sandwich
A crusty ciabatta roll stuffed with grilled eggplant, zucchini, red bell pepper, red onion, and bright parsley chimichurri. This vegan sandwich is hearty, smoky, and fresh.
- Cuisine
- Argentinian-Uruguayan
- Energy
- 576 calories per serving
- Protein
- 11.6 g per serving
- Carbs
- 68.3 g per serving
- Fat
- 30.8 g per serving
- Sodium
- 1057 mg per serving
Shopping options
Olive oil
0.5 Cup
Kroger® Extra Virgin Olive Oil
24%
Dairy-free, egg-free ciabatta rolls
4 Each
ACE Bakery® Ciabatta Piccola Rolls, 18.5oz, 5 Count
80%
Kosher salt
1 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
Ground black pepper
0.5 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
Red onion
3.88 Ounce
Kroger® Red Onion 3 lb Bag
8%
Zucchini
2 Each
Organic Zucchini Tray
100%
Red wine vinegar
3 Tablespoon
Kroger® Red Wine Vinegar
12%
Dried oregano
1 Teaspoon
Kroger® Oregano Leaves Shaker
8%
Eggplant
1 Each
Eggplant
100%
Red bell pepper
1 Each
Fresh Red Hothouse Bell Pepper
100%
Fresh parsley
1 Cup
Parsley
100%
Garlic
3 Count
Garlic
30%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- dairy-free, egg-free ciabatta rolls-4 each
- zucchini-2 each
- eggplant-1 each
- red bell pepper-1 each
- red onion-3.88 ounces
- fresh parsley-1 cup
- garlic-3 cloves
- olive oil-0.5 cups
- red wine vinegar-3 tablespoons
- dried oregano-1 teaspoon
- kosher salt-1 teaspoon
- ground black pepper-0.5 teaspoons
Heat the grill to medium-high, about 400°F to 450°F. Slice the eggplant into 1/2-inch rounds, cut the zucchini into lengthwise planks, cut the bell pepper into flat panels, slice the red onion into 1/2-inch rounds, halve the ciabatta rolls, chop the parsley, and mince the garlic.
Keep the chef’s knife blade angled away from fingers while slicing and chopping.
In a mixing bowl, whisk together the fresh parsley, garlic, dried oregano, red wine vinegar, 1/3 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the chimichurri is a loose, spoonable sauce.
Brush the eggplant, zucchini, red bell pepper, and red onion with 2 tablespoons olive oil, then season with the remaining salt and black pepper. Grill the vegetables until tender and lightly charred, about 4 to 5 minutes per side for eggplant and onion and 3 to 4 minutes per side for zucchini and bell pepper.
Use tongs and heat-safe gloves when working near the hot grill.
Brush the cut sides of the ciabatta rolls with the remaining olive oil. Toast the rolls cut-side down on the grill for 1 to 2 minutes, until crisp and lightly marked.
Use tongs to move the rolls on the hot grill and avoid touching the grates.
Spread chimichurri on each roll, then fill the ciabatta rolls with grilled eggplant, zucchini, red bell pepper, and red onion. Spoon on more parsley chimichurri, close the sandwiches, and serve warm.
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