- Grease a medium cast iron grill pan with 1 teaspoon olive oil and heat over medium-high heat for 4 minutes. While pan heats, combine eggplant, bell pepper and zucchini in a mixing bowl. Drizzle with 1 tablespoon olive oil and season with garlic, salt and pepper. Use hands to toss and coat vegetables.
- Place vegetables on hot grill pan and cook for 3 minutes on each side working in 2 batches.
- While vegetables cook, brush olive oil on two of the ciabatta slices. Brush the other slices with sweet chili sauce and top with cheese and basil leaves.
- Remove vegetables from grill pan and set aside. Place bread on pan oiled side down and grill 2-3 minutes to toast and soften cheese.
- Assemble sandwiches by topping with grilled vegetables, micro greens and top with bread. Serve hot.
Thai Sweet Chili Grilled Vegetable Sandwich
Yield
Makes 2 servings
Prep Time
5 minutes
Cook Time
16 minutes
ingredients
2 tablespoons olive oil, divided
2 slices of eggplant, sliced thinly (¼ inch)
½ red bell pepper, sliced into strips
½ zucchini, sliced lengthwise
¼ teaspoon garlic, minced
¼ teaspoon sea salt
⅛ teaspoon black pepper
2 loaves ciabatta, sliced in half
2 tablespoons Kikkoman® Gluten-Free Sweet Chili Sauce
4 slices provolone cheese
4 large basil leaves
1 cup microgreens
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
