I blame Mark for my downfall — those delicious, meat-eating ways.
The good news is that sometime before my behavior bit the dust, I discovered this sandwich.
… but don’t let the tofurkey fool you. This particular dish was, and still is, a necessity in the summer when grilling is at its best.
Sure, I might’ve given in to the total perfection that is bacon… and In-N-Out Burger… and, okay, you get the point…
1/4 cup olive oil
1/4 balsamic vinegar
2 tbsp salt
1/2 teaspoon black pepper
1/4 cup coarse chop of each herb
(Feel free to sub a combination of herbs you have on hand.)
12 stalks asparagus
1 poblano pepper, cut into rings
1 zucchini, halved and sliced lengthwise (for 8 slices)
1 red onion, cut into rings
1 large ball fresh mozzarella, sliced
1 red pepper, cut into rings
Balsamic glaze, to finish
4 Ciabatta rolls
Prepare marinade in a large square dish. Lightly stir cut vegetables into marinade and cover the dish. Refigerate and allow to sit for 3 hours.
Prepare your charcoal grill (We soak mesquite chips to add to the perimeter of the coals for added flavor.)
Grill vegetables until cooked but still slightly firm. Butter and toast ciabatta rolls on the grill.
Build the sandwich from the bottom up on the grill with two slices zucchini, one ring red pepper, a couple rings poblano, three stalks asparagus, and a couple rings onion. Top with a slice of mozzarella.