Ratatouille Griddled Cheese

Directions

1. 1

   Arrange the eggplant slices on paper towels and lightly sprinkle with salt. Flip and repeat. Do the same with the tomato slices. Set aside for 5 minutes to allow the vegetables to sweat.

2. 2

   While the vegetables are resting, mix the chimichurri ingredients in a small bowl and set aside.

3. 3

   Heat the Blackstone griddle to medium-low. Add 1-2 tablespoons of oil and sauté the eggplant, zucchini, onion, and tomato. Season both sides with the Blackstone Tuscan Herb Seasoning. After sautéing both sides for a few minutes, transfer the veggies to a warming rack.

4. 4

   Melt 2 tablespoons of butter on the griddle and toast one side of the rustic bread slices. Remove from the griddle and spread chimichurri on the toasted side. Add another 2 tablespoons of butter to the griddle and place the bread back on the griddle, chimichurri side up.

5. 5

   Sprinkle each piece of bread with shredded Gruyere cheese, layer the sautéed veggies, and assemble the grilled cheese. Spritz water around the grilled cheeses, cover with a dome, and allow the cheese to melt.