1 sweet red pepper; halved, seeded, and cut into strips
1 medium zucchini, cut into strips
1 eggplant, cut into strips
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 french baguette
3 cups mozzarella cheese, sliced
¼ cup fresh basil leaves
1 tablespoons balsamic vinegar
Brush vegetables lightly with some of the olive oil, season with salt and pepper, and grill for 5 minutes on each side.
Remove vegetables from grill and cool for several minutes.
Slice bread into sandwich sized slices and brush insides lightly with olive oil then lightly grill the insides of the bread, about 1 minute.
Assemble the still warm sandwich by alternating layers of vegetables, mozzarella cheese, and basil.
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