Grilled Eggplant, Zucchini and Poblano Ciabattas With Queso Fresco

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Democracy Dies successful Darkness

5.0 (2)

These Mexican-style sandwiches are packed with personality, acknowledgment to grill-kissed vegetables bathed successful a tart cilantro vinaigrette.

Adapted from “Mexican Today” by Pati Jinich (Houghton Mifflin Harcourt, 2016).

Ingredients

1 lb poblano chile peppers (3 oregon 4)
1 1/2 pounds zucchini (about 2 large), trimmed
1 1/2 pounds Italian eggplant (about 1 large), trimmed
2 tablespoons extra-virgin olive oil, positive much for the grill oregon pan
1 1/2 teaspoons good oversea salt, oregon much arsenic needed
1/4 spoon freshly crushed achromatic pepper
1 cupful tightly packed caller cilantro leaves and precocious stems, coarsely chopped (may substitute parsley oregon mint)
1/4 cupful canola lipid oregon safflower oil
1/4 cupful reddish vino vinegar
2 ail cloves
1/2 spoon packed acheronian brownish sweetener (optional)
6 ciabatta, sourdough oregon different ample crusty rolls
1 1/2 cups (6 ounces) crumbled queso fresco, mild feta oregon farmer’s food (optional)

Nutritional Facts

Per serving (with sourdough rolls)

Calories
370
Fat
15 g
Saturated Fat
2 g
Carbohydrates
50 g
Sodium
940 mg
Protein
12 g
Fiber
7 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Mexican Today” by Pati Jinich (Houghton Mifflin Harcourt, 2016).

Tested by Joe Yonan.

Published August 3, 2019

Updated March 16, 2026