Grilled Zucchini Caprese Sandwiches

Here is another caprese recipe, this time - sandwiches. This recipe was in the August issue of Cooking Light. We have been enjoying zucchini from the garden now but are still eagerly waiting for our tomatoes to ripen since I can't bring myself to buy the tasteless tomatoes from the grocery store. (There's a reason why its so hard for people to eat the recommended amount of fruits and vegetables - because they are tasteless in the grocery store and its not just tomatoes) You will find tomatoes and zucchini at your local farmers market if you aren't growing your own - the second best way to obtain these two delicious pieces of produce.


Makes 4 sandwiches


1 medium zucchini, trimmed and cut lengthwise into 6 slices
4 tsp. olive oil, divided
1 clove garlic, minced
1-1/2 tsp balsamic vinegar
1/8 tsp. kosher salt
1/8 tsp. black pepper
4 (2 ounce) ciabatta rolls, split and toasted
8 large fresh basil leaves
1 medium tomato, thinly sliced
6 ounces fresh mozzarella cheese, thinly sliced


1. Heat a large pan over medium-high heat. Add 2 tsp. oil and garlic; toss to coat.


2. Arrange zucchini in pan; cook 2 minutes on each side until lightly browned.


3. Cut each zucchini piece in half crosswise. Place zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and pepper.


4. Brush rolls with the remaining 2 tsp. oil. and lighty toast in the pan from zucchini, absorbing any remaining liquid from the zucchini.


5. Top evenly with zucchini, basil, tomatoes, and mozzarella.