Ingredients:
1. orange juice…………………………………………….1/3 cup
2. olive oil……………………………………………………3 tablespoons
3. red wine vinegar………………………………………5 teaspoons
4. garlic cloves……………………………………………..2
5. kosher salt………………………………………………..2 teaspoons
6. orange zest………………………………………………1 1/2 teaspoons
7. red pepper flakes…………………………………….1/2 teaspoon
8. bell peppers……………………………………………3
9. eggplants…………………………………………………2
10. goat cheese…………………………………………….4 ounces
11. loaf ciabatta…………………………………………….1
12. baby spinach…………………………………………3 cups
Method of Preparation:
1. Take a large non-reactive bowl and add orange juice,3 tablespoons olive oil, garlic, salt, red wine vinegar, orange zest, and red pepper flakes. Whisk to combine.
2. Add the bell peppers and eggplant slices to the mixture and toss to coat the pieces.
3. Let them sit at room temperature for 5 minutes.
4. Meanwhile, heat the grill and place the settings to medium. Place a grill pan on the high heat and rub the pan with a towel dipped in olive oil
5. Remove the eggplant from the marinade and place it on the heated grill pan.
6. Cook until soft and lightly charred on one side for about 5 minutes.
7. Flip and cook the other side for another 5 minutes.
8. Remove and set aside.
9. Now, do the same with the bell peppers by grilling them on both sides, 5 minutes on each side until they turn soft and lightly charred.
10. Remove the bell peppers to the plate and set aside.
11. Take the bread and place the crumbled goat cheese as the first layer. Now, take the baby spinach and spread over the cheese layer.
12. Drizzle the marinade over the spinach and then place the grilled veggies as the third layer.
13. Cook the sandwich b folding it in an aluminum foil and keep it on the pan on medium high heat.
14. Place a brick covered in baking sheet or foil on the sandwich to press it down.
15. Cook for about 10 minutes on each side.
16. Unwrap and slice to serve.
1. orange juice…………………………………………….1/3 cup
2. olive oil……………………………………………………3 tablespoons
3. red wine vinegar………………………………………5 teaspoons
4. garlic cloves……………………………………………..2
5. kosher salt………………………………………………..2 teaspoons
6. orange zest………………………………………………1 1/2 teaspoons
7. red pepper flakes…………………………………….1/2 teaspoon
8. bell peppers……………………………………………3
9. eggplants…………………………………………………2
10. goat cheese…………………………………………….4 ounces
11. loaf ciabatta…………………………………………….1
12. baby spinach…………………………………………3 cups
Method of Preparation:
1. Take a large non-reactive bowl and add orange juice,3 tablespoons olive oil, garlic, salt, red wine vinegar, orange zest, and red pepper flakes. Whisk to combine.
2. Add the bell peppers and eggplant slices to the mixture and toss to coat the pieces.
3. Let them sit at room temperature for 5 minutes.
4. Meanwhile, heat the grill and place the settings to medium. Place a grill pan on the high heat and rub the pan with a towel dipped in olive oil
5. Remove the eggplant from the marinade and place it on the heated grill pan.
6. Cook until soft and lightly charred on one side for about 5 minutes.
7. Flip and cook the other side for another 5 minutes.
8. Remove and set aside.
9. Now, do the same with the bell peppers by grilling them on both sides, 5 minutes on each side until they turn soft and lightly charred.
10. Remove the bell peppers to the plate and set aside.
11. Take the bread and place the crumbled goat cheese as the first layer. Now, take the baby spinach and spread over the cheese layer.
12. Drizzle the marinade over the spinach and then place the grilled veggies as the third layer.
13. Cook the sandwich b folding it in an aluminum foil and keep it on the pan on medium high heat.
14. Place a brick covered in baking sheet or foil on the sandwich to press it down.
15. Cook for about 10 minutes on each side.
16. Unwrap and slice to serve.
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