Garden Grinder

Ingredients

• 1 tablespoon olive oil
• 1 onion, sliced
• 2 eggplants, peeled and sliced into rings
• 2 zucchini, peeled and sliced
• 1 cup sliced mushrooms
• salt
• 2 tablespoons Marsala wine
• 3 ciabatta sandwich rolls, sliced horizontally
• 1/4 cup garlic basil spread (see footnote for recipe link)
• 1/4 cup garlic roasted tomato spread (see footnote for recipe link)
• 1/4 cup artichoke aioli (see footnote for recipe link)
• 1 pound shredded mozzarella cheese

Step 1

Heat your oven to 500°F (260°C). In a large pot or Dutch oven, warm up some olive oil over medium heat. Toss in the chopped onion and cook it, stirring occasionally, until it softens and turns translucent—this usually takes about 5 minutes. Next, add the eggplant and let it cook for a minute so it soaks up some of the oil. Then stir in the zucchini and cook everything together until the zucchini is tender, about 1 to 2 minutes. Add the mushrooms along with a pinch of salt, and keep stirring until the mushrooms are soft, which should take around 3 to 4 minutes.

Step 2

Pour in the Marsala wine and bring the mixture to a boil, scraping up any browned bits stuck to the bottom of the pot. Let it cook for 2 to 3 minutes so the wine reduces a bit.

Step 3

Now, slice your ciabatta rolls and spread each half with a tablespoon each of garlic basil spread, garlic roasted tomato sauce, and artichoke aioli. Sprinkle about a quarter pound of mozzarella cheese over each one, then divide the veggie mixture evenly among the sandwiches.

Step 4

Place the sandwiches on a baking sheet and pop them in the oven. Bake just long enough for the cheese to melt and the bread to get nicely toasted—about 3 to 4 minutes. Enjoy!