Grilled Ratatouille Sandwich with CinSoy Miso Basil Aioli
This recipe takes advantage of the delicious summer squashes that many of the farms are showcasing right now as well as umami boosting CinSoy sauces that take this simple sandwich to the next level.
- 1 zucchini
- 1 small eggplant
- 1 bell pepper
- 1 pattypan squash
- 1/4 red onion
- Arugula
- Fresh Mozzarella cheese
- Drizzle of Balsamic Vinegar
- Bread of Choice
- CinSoy Chili Crisp (optional but suggested)
Miso Basil Aioli:
- 1 clove garlic, grated
- 6 leaves basil, chopped
- 1/2 tbsp CinSoy White Miso
- 1/2 tbsp CinSoy Koji Mustard
- 2 tbsp mayo
- 1 tsp red wine vinegar
- Black Pepper
- 1 pinch red chili flakes
- Slice your eggplant, bell pepper and squashes. Sprinkle with CinSoy Soy Sauce Salt to season and add depth of flavor and grill or roast.
- Thinly slice red onion and mozzarella.
- Make your Miso Basil aioli - simply mix the ingredients in a small bowl and adjust seasoning to your preference.
- Grill or toast your bread and assemble.
- Spread some aioli on the bread and top with mozzarella and arugula. Drizzle with a bit of balsamic vinegar. Layer your grilled veggies on top and finish with a spoonful of CinSoy Chili Crisp for a little heat. Top with the second piece of bread and enjoy!