Garden Vegetable Club

Garden Vegetable Club
24 14-oz. servings Yield

Ingredients

  • 3 lb. Fresh Red Beets
  • 1½ pt. Primo Gusto Mediterranean Extra Virgin Olive Oil
  • 48 ct. Sliced Italian Ciabatta Bread, thawed
  • 6 lb. Eggplant, peeled and sliced ⅛” thick
  • 12 oz. Markon Ready-Set-Serve Baby Arugula
  • 8 oz. Recipe: White Balsamic Vinaigrette
  • 3 lb. Kohlrabi, thinly sliced on mandoline
  • 1½ lb. Radishes, thinly sliced on a mandoline
  • 2¼ lb. Recipe: Dilled Cream Cheese

Preparation

1. Wash the beets. Place them on a parchment-lined sheet pan. Place in a 350°F convection oven. Roast until tender. Allow to cool. Peel the skin. Portion into ⅛"-thick slices. Place in a storage container. Cover, label, date and refrigerate until needed.

To prepare à la carte:

1. Brush 1 side of 2 pieces of bread with olive oil. Place oiled-side down on a flat griddle or grill. Grill until golden-brown.

2. Brush 4 oz. of eggplant with olive oil. Season to taste with salt and pepper. Place the eggplant on a heated grill or char-broiler. Grill until just cooked through. Place on one of the pieces of bread with the grilled side out.

3. Place 2 oz. of beets and ½ oz. of arugula on top of the eggplant. Drizzle 2 tsp. of white balsamic vinaigrette over the top of the arugula. Season to taste with salt and pepper.

4. Place 2 oz. of kohlrabi and 1 oz. of radishes on top of the arugula. With the grilled side out, spread 1½ oz. of dill cream cheese on the second slice of bread. Place the top on the sandwich. Slice in half on the bias. Place on a serving plate.