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Prep
- 25 min
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Prep
-
- Total
- 35 min
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- Serving
- 4
Grilled Veggie and Mozzarella Fresca Ciabatta
Featured Product
Mozzarella Fresca
Smooth, delicate and delightful, Mozzarella Fresca is a fresh soft cheese ball with a creamy, white texture
Ingredients
For the sun-dried tomato mayonnaise
- 250 ml (1 cup) store-bought mayonnaise
- 6 sundried tomatoes, chopped
- Zest and juice from half a lemon
- 15 ml (1 tbsp) BBQ spices
- A few drops of Tabasco
- 5 ml (1 tsp) honey
- 1 large garlic clove, minced
For the ciabatta
- 2 zucchini, sliced lengthwise
- 2 peppers, quartered
- 1 small eggplant, sliced lengthwise
- 60 ml (1/4 cup) extra-virgin olive oil
- Salt and ground black pepper
- 4 ciabatta buns, cut in half lengthwise
- 2 balls of Saputo Mozzarella Fresca cheese, sliced
- ½ cup fresh basil or mixed herbs
- A few fresh basil leaves
Directions
For the sun-dried tomato mayonnaise
- Place all the ingredients in a glass container and whisk together. Taste and adjust seasoning. Cover and store in the fridge.
For the ciabatta
- Preheat the barbecue to high and oil the grill.
- In a large bowl, toss the zucchini, peppers, and eggplant in olive oil. Season with salt and pepper.
- Grill the vegetables until tender, 3-4 minutes each side. Remove from the grill. Toast the buns on the grill, cut side down, 1 minute or until light grill marks appear.
- Slather the buns with the sun-dried tomato mayonnaise, to taste. Top with the grilled veggies, Saputo Mozzarella Fresca cheese slices, and basil leaves.
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