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🍽️ Vegetable Ciabatta Sandwich

468 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 4 ripe tomatoes
• 2 onions
• 1 large zucchini
• 1 large eggplant
• 8 tbsp olive oil
• salt
• pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 ciabatta
• 120 g spreadable goat cheese (or feta)

Instructions

1. 1. Cut the peppers in half lengthwise. Remove the stems and seeds. Place the halves cut-side down on a baking sheet. Grill them on the highest setting for 12 to 15 minutes until the skin has dark brown blisters. Remove the peppers. Cover them with aluminum foil and let them rest for 15 minutes. Peel off the skin. Cut the peppers into wide strips. Set them aside to cool.
2. 2. Wash the tomatoes and dry them well. Remove the green stem ends. Slice the tomatoes into 1 cm thick rounds. Peel the onions. Slice them into rings. Trim, wash and dry the zucchini and eggplant. Slice them. Heat the olive oil in a pan. Fry the eggplant slices vigorously. Season with salt, pepper, rosemary and thyme. Turn them and fry them vigorously as well. Remove them with a slotted spoon. Let them drain on kitchen paper.
3. 3. Add the zucchini slices to the pan. Fry them briefly on one side. Turn them. Season them. Remove them as soon as they are light brown. They should remain firm to the bite and not become soft. Add the onions and tomato rings to the pan. Fry them briefly. Turn them. Season them with salt, pepper and herbs. Remove them. Cut the ciabatta bread into four equal parts. Halve them lengthwise. Grill them cut-side up in the oven until golden yellow. Or toast them fat-free in a pan cut-side down until golden yellow.
4. 4. Layer the bottom ciabatta halves first with eggplant. Then with tomato, onion, zucchini and pepper strips. Spread the top ciabatta halves with goat cheese. Cover the vegetable sandwiches with them. Roughly chop the feta. Distribute it over the vegetables. Cover with the second ciabatta half.

Nutrition per serving

• kcal: 468
• Protein: 16 g · Fett/Fat: 30 g · Carbs: 34 g