This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
All year long, I love making dinners at home for my family. At different times of year those tend to look different- we eat a lot of slow cooker meals and soups in the winter, we eat a whole lot of pumpkin and apples during the fall, and of course during summer- we’re all about grilling!
We grill all kinds of things, from chicken to hamburgers to hot dogs. But one of my favorite things to grill is actually vegetables! Summer has some amazing produce, including eggplant- the star of my favorite summer grilling meal.
While we aren’t fully vegetarian, I like to make at least 1-2 meals per week that are vegetarian and this Grilled Eggplant Sandwich is a huge hit for those nights. With savory eggplant, gooey fresh mozzarella, and crispy ciabatta bread, we never miss the meat when we make these.
The secret ingredient that brings these sandwiches over the top might come as a surprise- it’s Better Than Bouillon! Better Than Bouillon is a concentrated paste that you can use in so many ways. It works as an alternative to canned broths {which always tend to expire before I can finish using them} and cubes that get all grainy. Better Than Bouillon also works to boost the flavor of a dish, whether it’s chicken, fish, beef, or in this case- vegetables!
I use Better Than Bouillon year-round, just in different ways. I love adding it to soups to give them more depth, and I make a delicious baked chicken that the whole family loves. But it’s especially convenient in the summer when it lets me make delicious, savory foods without having to spend time over a hot stove.
In just a couple of minutes, I’m able to give my dishes, including this Grilled Eggplant Sandwich, a whole lot more flavor! All I have to do is mix it in with the olive oil and a couple of seasonings, brush the mixture on the veggies, and they’re ready for the grill.
Grilled Eggplant Sandwich
Ingredients:
4 ciabatta rolls
1 large eggplant
1 large zucchini
8 oz fresh mozzarella
1 beefsteak tomato
1/4 cup Olive Oil
1 TBSP Better Than Bouillon- Vegetable
Rosemary to preference
Pinch of salt
Mayo
Directions:
Slice eggplant and zucchini lengthwise into thin strips. You should be able to get at least 4 whole slices of eggplant and 6-7 zucchini. Cut each strip of zucchini in half the other way. Slice tomato. Slice fresh mozzarella.
Mix olive oil, Better Than Bouillon, Rosemary, and salt in a small bowl. Brush liberally onto one side of each slice of eggplant and zucchini. Brush onto the inside of each ciabatta roll half.
Add grilling foil to grill. Grill veggies over medium heat until vegetables are soft and slightly charred, about 8-10 minutes depending on your grill. Using tongs, place two pieces of zucchini on top of one piece of eggplant, cover with one piece of fresh mozzarella, and allow to melt for about one minute.
Meanwhile, add ciabatta rolls to the grill, cut sides down.
Remove everything from the grill. Assemble sandwiches by layering a slice of tomato, then the veggie and cheese mixture from the grill, and finally add mayo. Enjoy!
Whether you’re seasoning meat or veggies, be sure to give Better Than Bouillon a try if you haven’t already. Or if you have tried it, maybe try it in a whole new way!
There are six varieties, including Chicken, Beef, Vegetable, Garlic, Fish, and Mushroom. {Chicken, Beef, and Vegetable are also available in reduced sodium versions.} Be sure to pick some up and try it in your favorite summer grilling recipe!
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