Vegetarian Ciabatta Recipe

preheat and prep

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

chop vegetables

Core and seed the red bell pepper, then cut into 1/2-inch strips. Slice the zucchini into 1/3-inch rounds or half-moons. Cut the eggplant into 3/4-inch cubes. Peel and slice the red onion into wedges. Halve the cherry tomatoes if large.

In a large bowl combine the prepared vegetables with 2 tbs olive oil, 1 tsp dried oregano, 0.75 tsp salt and 0.5 tsp black pepper. Toss well to coat evenly.

Spread the vegetables in a single layer on the baking sheet, leaving space so they roast rather than steam. Roast for 18–22 minutes, stirring once halfway through, until edges are golden and vegetables are tender. Remove from oven and allow to cool slightly.

While the vegetables roast, make the spread. In a small bowl whisk together 3/4 cup Greek yogurt, 2 tbs mayonnaise, 1.5 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and 1 tsp minced garlic until smooth.

Stir in 2 tbs finely chopped fresh basil and season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon, salt or honey to balance acidity and sweetness. Chill briefly if desired.

Slice the 4 ciabatta rolls horizontally and place cut-side up on a baking sheet. Brush the cut surfaces lightly with 2 tbs extra virgin olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper (divide evenly across rolls).

Optional to toast: place rolls under a broiler or in a 425°F (220°C) oven for 3–5 minutes until the cut sides are golden and slightly crisp. Watch closely to prevent burning.

Spread about 2 tbs of the yogurt-basil spread on both cut sides of each roll (about 1–1.5 tbs per side depending on preference).

Distribute the roasted vegetables evenly over the bottom halves of the rolls. Arrange 2 oz (about half the total) fresh mozzarella on top of the warm vegetables so it softens slightly. Add a small handful (~1/2 cup) of fresh arugula over the cheese.

Drizzle about 1/2 tsp balsamic glaze per sandwich (total 2 tsp divided) over the arugula. Place the top halves of the rolls onto sandwiches and press gently.

Slice each assembled sandwich in half and serve immediately, or wrap tightly for transport. If making ahead, keep spread and arugula separate and assemble within 1–2 hours to prevent sogginess.

If you prefer melted mozzarella, after placing cheese on the vegetables return the open-faced sandwiches to the oven at 375°F (190°C) for 3–5 minutes until cheese is warmed and slightly melted, then add arugula and balsamic glaze before topping and serving.