Grilled Veggie & Pesto Sandwich

Directions :

1. Add all veggie marinade ingredients to a dressing shaker and shake until the oil is emulsified no longer separated from the vinegar and lemon juice.

2. Drizzle about 1/2 of the marinade over the baby arugula and toss to mix. Drizzle the remaining marinade over the zucchini and squash ribbons and halved peppers, then toss gently to coat evenly.

3. Grill the Bread and Veggies

4. Pre-heat grill to 400°F.

5. For the bread: As the grill pre-heats, brush the bread lightly with olive oil on the cut sides and place cut side down on the grill grates once the grill reaches 350°. Grill for 3-5 minutes or until light grill marks appear. Set aside.

6. For the zucchini, yellow squash, and peppers: Grill directly on grates at 400°F for 5-7 mins or until tender & grill marks form, flipping 1-2 times to avoid burning.

7. For the red onion: A grill topper is helpful to avoid losing parts of the onions – grill at 400°F for 7-9 minutes or until tender, flipping once.

8. Assemble the Sandwich

9. Brush the bottom slice of ciabatta with pesto, then layer with grilled onions, grilled zucchini, grilled yellow squash, grilled peppers, dressed arugula, and burrata chunks. Season generously with salt and pepper. Drizzle with balsamic glaze, then top with remaining ciabatta half.

10. Cut sandwich loaf into 4 pieces and serve immediately.