Giardino Grinder Food

GIARDINO GRINDER

Giardino Grinder image

Vegetarian food never tasted so good! Piled high with eggplant, mushrooms, onion, and zucchini, then topped with mozzarella cheese, this Italian-style grinder is a meaty meatless meal.

Provided by Allrecipes

Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes

Time 45m

Yield 8

Number Of Ingredients 12

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

Steps:

Preheat oven to 500 degrees F (260 degrees C).
Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion until it begins to soften and turn translucent, about 5 minutes. Add eggplant and cook until they have absorbed some of the oil, about 1 minute. Stir zucchini into eggplant mixture and cook until softened, 1 to 2 minutes. Mix in mushrooms and salt; cook and stir until mushrooms are softened, 3 to 4 minutes.
Pour Marsala wine into eggplant mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes.
Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, and 1 tablespoon artichoke aioli. Top with 1/4 pound mozzarella cheese. Evenly distribute the eggplant mixture among the 4 sandwiches.
Place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.

Nutrition Facts : Calories 672.1 calories, Carbohydrate 97.7 g, Cholesterol 36.3 mg, Fat 17 g, Fiber 9.9 g, Protein 30.9 g, SaturatedFat 7.5 g, Sodium 1372.9 mg, Sugar 6.8 g

GIARDINIERA

Giardiniera image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 11

Ingredients

2 cups white wine vinegar
1/4 cup sugar
Kosher salt
2 bay leaves
2 teaspoons fennel seeds
1/2 teaspoon red pepper flakes
1/2 head cauliflower, cut into small florets
1 small bulb fennel, cored and sliced, plus 1/4 cup chopped fennel fronds
1 small red onion, thinly sliced
2 small carrots, halved lengthwise and thinly sliced
4 cloves garlic, crushed

Steps:

Bring the vinegar, sugar, 1 tablespoon salt, the bay leaves, fennel seeds, red pepper flakes and 1 cup water to a boil in a medium saucepan. Add the cauliflower, fennel, red onion, carrots and garlic. Reduce the heat and simmer until the vegetables are crisp-tender, 8 to 10 minutes. Let the vegetables cool in the brine, then refrigerate until chilled. Store in an airtight container in the refrigerator for up to 4 days.

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