Grilled Veggies On Toasted Ciabatta Bread Recipes

Steps:

• In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.

Steps:

• Preheat a grill pan over medium-high heat. Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices. In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes. Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread. It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread. Sprinkle with salt and pepper, and serve warm.

Steps:

• Marinate the red pepper, onion, zucchini, and the portabella mushroom in the olive oil, balsamic vinegar, Italian seasoning mixture for 1 hour then grill on med high heat till softened and browned about 5 to 8 minutes.
• Slice the peppers into slices, separate the onions into rings, slice the portabella mushrooms.
• Spread the roasted garlic on one side of the toasted bread.
• Spread your option of Pesto and or giardeniera spread.
• Layer the veggies and cheese.
• Place top on and enjoy.

Steps:

• For the bread: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Arrange the bread halves on a baking sheet and drizzle with olive oil. Bake until light golden, 13 to 15 minutes. Cool for 2 minutes. Rub the warm bread with the cut-side of the garlic. Set aside.
• For the topping: While the bread is cooking, in a large skillet, heat the oil over medium-high heat. Add the garlic and shallots and cook, stirring frequently, until soft, about 2 minutes. Sprinkle the shrimp with salt and pepper and add to the skillet. Cook for 3 to 4 minutes until just pink and cooked through. Remove the shrimp to a cutting board.
• In the same skillet, add the tomatoes and season with salt and pepper. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes.
• Meanwhile, cut the shrimp into 1/2-inch pieces.
• Turn the heat under the skillet to high. Add the wine and, using a wooden spoon, scrape up the browned bits that cling to the bottom of the pan. Boil for 2 minutes. Add the stock and boil until most of the liquid has evaporated, about 2 minutes.
• Remove the pan from the heat. Add the shrimp, arugula, mascarpone cheese and tarragon, and stir until the mixture is creamy. Season with salt and pepper. Spoon the creamy shrimp and sauce over the toasts and sprinkle with salt and pepper. Cut into slices and serve.

Steps:

• Preheat a grill pan over medium-high heat.
• Slice ciabatta in half lengthwise, then cut each half into 1" slices.
• Place bread on grill pan cut side down and grill until golden and crisp.
• Working quickly, drizzle the toasted side with olive oil.
• Rub garlic cloves over the grilled bread, then rub the cut side of the tomato over (squeeze tomato slightly while doing this).
• It is important to do this while the bread is still hot or warm so that the garlic melts into the bread.
• Sprinkle with salt and pepper and serve immediately.