1-2 zucchini, cut in half then sliced into ¼-inch slices
1 purple onion, sliced into ¼-inch rings (keep rings intact)
1 tomato, sliced into ¼-inch slices
Rustic Italian bread
2 cups Gruyere cheese, shredded
Salt
Butter
Blackstone Tuscan Herb Seasoning
Oil
2 tbsp basil, chopped
2 tbsp parsley, chopped
5 sun-dried tomatoes, chopped
1 tsp tomato paste
1 tbsp balsamic vinegar
1 tsp garlic
1 tbsp olive oil
Directions
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.
While the vegetables are resting, mix the chimichurri ingredients in a small bowl and set aside.
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.
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.
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.
