July 20, 2010 @ 6:24 am | Filed under: Food and Drink
Wanna try the recipe that won Ella a spot on Restaurant 101? Here you go!
Ingredients:
3 tablespoons butter or margarine, melted
2 garlic cloves, pressed
8 slices (1/2-3/4 inch thick) sourdough bread
1 medium red bell pepper
1 small red onion
1 medium eggplant
1 medium yellow summer squash
1 medium zucchini
Salt and ground black pepper to taste
8 slices (1 ounce each) Provolone cheese
Directions:
1. Melt butter in microwave on HIGH 20-25 seconds or until melted; add garlic. Brush one side of each slice of bread with butter mixture; set aside.
2. Slice bell pepper crosswise into 1/2-inch-thick rings. Slice onion crosswise into 1/2-inch-thick slices. Cut eggplant, yellow squash and zucchini lengthwise into 1/2-inch slices.
3. Heat Grill Pan over medium-high heat. Lightly spray pan with vegetable oil using Kitchen Spritzer. Place bell pepper and onion into pan. Season with salt and black pepper. Cook 3-4 minutes on each side or until vegetables are crisp-tender. Remove from pan; set aside and keep warm. Spray pan again with vegetable oil. Cook eggplant, yellow squash and zucchini 3-4 minutes on each side or until crisp-tender. Remove from pan; set aside and keep warm.
4. To assemble sandwiches, arrange four pieces of bread buttered side down; top each with 1 slice cheese, 2 slices each eggplant, yellow squash, zucchini and bell pepper rings, and 1 slice red onion. Top with remaining cheese and remaining bread, buttered side up.
5. Heat pan over medium heat. Cook sandwiches 1-2 minutes on each side or until cheese is melted and grill marks appear on surface of bread, turning once with Nylon Turner. Serve immediately.
Delizioso!!!
Yield: 4 sandwiches
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