Spring Veggie Ciabatta Sandwich

Happy Spring Equinox, the weather is finally getting warmer and it's exciting to get outside and grill a bit! I had been craving grilled zucchini when I thought of this recipe. This chewy sandwich is fresh and savory, it's so good! The secret ingredient of this sandwich is the Ciabatta loaf. Ciabatta bread is usually vegan, but always check to make sure there are no animal products. 

Ingredients

1 loaf of ciabatta 

4 Tbs of hummus (Engine 2 has a real yummy oil and salt free hummus)

2 whole marinated roasted red peppers

2 big zucchini cut length wise into thin long strips

1 cup of marinated artichoke hearts

3 cups of fresh arugula 

Balsamic vinaigrette

1/4 cup Brianna's French vinaigrette 

(If you cannot find this vinaigrette, any Italian vinaigrette will work.)  

Fresh ground pepper

Directions

Cut your ciabatta in half and slather the hummus onto the bottom part of the loaf. Thinly slice your two zucchinis length wise so you have long ribbons. Place your zucchini in a storage ziplock baggie and add the Brianna's vinaigrette and let the zucchini marinade for about an hour. Warm up your grill and grill up the zucchini just until they start to get grill marks on them. On top of the hummus lay the roasted red pepper, and then all of the zucchini, next the artichokes. Sprinkle the vegetables with fresh ground pepper, then top with arugula. On the top half of the ciabatta loaf turn it upside down and drizzle with balsamic vinaigrette, let the vinaigrette soak into the bread for a minute before you finish the sandwich. Gently smash the sandwich together and cut the sandwiches into serving slices. 

Enjoy and remember to always be mindful and eat with compassion!