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  • Prep
    25 min
  • Total
    35 min
  • Servings
    4

Grilled Veggie and Mozzarella Fresca Ciabatta

Ingredients

For the sun-dried tomato mayonnaise

  • 250 ml (1 cup) store-bought mayonnaise
  • 6 sundried tomatoes, chopped 
  • Zest and juice from half a lemon
  • 15 ml (1 tbsp) BBQ spices
  • A few drops of Tabasco
  • 5 ml (1 tsp) honey
  • 1 large garlic clove, minced

For the ciabatta

  • 2 zucchini, sliced lengthwise 
  • 2 peppers, quartered  
  • 1 small eggplant, sliced lengthwise  
  • 60 ml (1/4 cup) extra-virgin olive oil  
  • Salt and ground black pepper
  • 4 ciabatta buns, cut in half lengthwise 
  • 2 balls of Saputo Mozzarella Fresca cheese, sliced
  • 1/2 cup fresh basil or mixed herbs 
  • A few fresh basil leaves

Directions

For the sun-dried tomato mayonnaise

  1. Place all the ingredients in a glass container and whisk together. Taste and adjust seasoning. Cover and store in the fridge. 

For the ciabatta

  1. Preheat the barbecue to high and oil the grill. 
  2. In a large bowl, toss the zucchini, peppers, and eggplant in olive oil. Season with salt and pepper. 
  3. Grill the vegetables until tender, 3-4 minutes each side. Remove from the grill. Toast the buns on the grill, cut side down, 1 minute or until light grill marks appear. 
  4. Slather the buns with the sun-dried tomato mayonnaise, to taste. Top with the grilled veggies, Saputo Mozzarella Fresca cheese slices, and basil leaves.