Wednesday, January 30, 2008
Grilled Veggie Brushetta on Ciabatta
1/4 cup olive oil
1 sweet onion, sliced thin
1 red pepper, sliced thin
1 orange pepper, sliced thin
1 yellow pepper, sliced thin
1 yellow squash, sliced thin
2 cloves garlic, minced
salt and pepper to taste
1/4 bunch basil, chopped*
1/4 bunch oregano chopped*
1/4 bunch thyme, chopped*
1/4 bunch parsley, chopped*
1/4 cup each of 2 kinds of shredded cheese that melts well
(mozzarella; provolone; Montery Jack; manchego; etc..)
Package of Take and Bake Ciabatta rolls
1. Place oil in saute pan and heat to medium high. Add onion, peppers, squash and garlic and cook for 10 minutes or until vegetables are soft.
2. Season with salt and pepper to taste.
3. Remove from heat and set aside to cool.
4. When cool, add chopped herbs and blend well.
(At this point the vegetables can be refrigerated until you're ready to assemble the sandwiches.)
5. Preheat oven to 375 degrees
6. Cut ciabatta rolls in half and lightly toast.
7. Place rolls cut side up on a baking sheet or stone.
8. Sprinkle rolls with one of your shredded cheeses. (i.e. mozzarella)
9. Spread cooked vegetables on top of the cheese.
10. Sprinkle with second type of shredded cheese. (i.e. monchego)
11. Heat in oven for 8-10 minutes, until warm.
12. Top with fresh salsa and enjoy!!
* You can substitute 1 tsp dried herbs for the fresh ones.
* If you have access to a Sam's club, they sell bags of peppers (2 each of red, yellow and orange) which are perfect for this recipe. They also sell great vidalia onions.
* Carlos O Kelley's restaurant has the BEST fresh salsa in our opinion. And did you know you can buy two pints of it for $5.35? It's a great deal for fresh salsa!!
* I make up a double batch of the veggies to keep in the fridge. The sandwhichs can then be thrown together in just a few minutes.
* You can also put the vegies and cheeses into a tortilla wrap and make quesadillas with it. Also very good!