Chimichurri Grilled Vegetable Sandwich

Cuisine

Argentinian-Uruguayan

Servings

4

Total time

35 min

Prep

20 min

Cook

15 min

Difficulty

medium

Ingredients

• 4 Each Dairy-free, egg-free ciabatta rolls - 4 (rolls), Halved before grilling; check labels to confirm dairy-free and egg-free for vegan serving.
• 1 Each Eggplant - 1 (medium, about 1 pound), Medium eggplant, sliced into 1/2-inch rounds.
• 2 Each Zucchini - 2 (medium), Medium zucchini, cut lengthwise into planks.
• 1 Each Red bell pepper - 1 (large), Large bell pepper, cut into flat panels.
• 3.88 Ounce Red onion - 1 medium (about 3.9 ounces / 110 grams), Medium red onion, sliced into 1/2-inch rounds.
• 1 Cup Fresh parsley - 1 (packed cup), Packed cup, chopped for chimichurri.
• 3 Count Garlic - 3 (cloves), Minced for chimichurri.
• 1 Teaspoon Dried oregano - 1 (teaspoon)
• 3 Tablespoon Red wine vinegar - 3 (tablespoons)
• 0.5 Cup Olive oil - 1/2 (cup), Divided between chimichurri, brushing vegetables, and brushing rolls.
• 1 Teaspoon Kosher salt - 1 (teaspoon), Divided between chimichurri and seasoning vegetables.
• 0.5 Teaspoon Ground black pepper - 1/2 (teaspoon), Divided between chimichurri and seasoning vegetables.

Instructions

1. Heat grill and prep ingredients

   1. *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.

2. Make chimichurri

   2. 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*.

3. Grill vegetables

   3. 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.

4. Toast rolls

   4. 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.

5. Assemble sandwiches

   5. 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.