Week 48, Recipe 1: Grilled Zucchini, Fresh Mozzarella and Tomato Sandwiches

NOTES

• Yum! We've had this twice already. Great way to use up garden zucchini, tomatoes & basil.
• Modified from Cooking Light

INGREDIENTS

• 1 medium zucchini, trimmed and cut lengthwise into 1/2-inch slices
• About 4 teaspoons extra-virgin olive oil, divided
• 1 garlic clove, minced
• 1 1/2 teaspoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 (2-ounce) ciabatta rolls, split and toasted OR a loaf of ciabatta bread, cut in half lengthwise then into 4 sections 
• Several large fresh basil leave per sandwich
• 1 large tomato, cut into 1/2-inch slices
• 6 ounces fresh mozzarella cheese, cut into 1/2-inch thick slices

DIRECTIONS

1. Heat a large grill pan over medium-high heat on the stove or heat your grill to medium. Place sliced zucchini in a shallow dish, add 2 teaspoons oil and garlic and toss to coat.

2. Cook zucchini 2 minutes on each side or until grill marks appear. Cut each zucchini piece in half crosswise and return to shallow dish. Drizzle with vinegar and sprinkle with salt and black pepper.

3. Brush cut side of rolls with olive oil and the vinegar/garlic left in the shallow bowl with the zucchini. Toast on the grill until golden brown.

4. Top bread evenly with zucchini, basil, tomatoes, and mozzarella.