You can use whatever bread you like for this--just use something substantial. The recipe calls for focaccia bread. I would also use a good 12 grain bread and lightly toast it before stacking it with veggies. Fresh tomatoes, with tender grilled peppers, onions, eggplant and zucchini sandwiched between your favourite bread make a delicious lunch or light dinner. This recipe makes 4 sandwiches.
Ingredients:
2 large firm but ripe tomatoes
1 japanese eggplant (smaller than the ones you are probably used to)
1 small yellow or green zucchini
1 red pepper
1 small red onion
1 tbsp olive oil
2 tsps balsamic vinegar
1 tsp dried basil or oregano
1/2 tsp salt and freshly ground black pepper
8 thick slices of focaccia or your choice of bread
2 tsps Dijon mustard
1 tsp liquid honey
Directions:
1. Lightly oil a baking sheet. Preheat oven to 450F. Slice each tomato into 4 thick rounds and set aside. Slice unpeeled eggplant diagonally into 1/2 inch thick rounds.Cut zucchini lengthwise into 8 long slices, about 1/4 inch thick. Core and seed pepper and then slice into eighths. Peel onion and cut into 1/4 inch thick rounds.
2. Place all veggies (except tomotaoes) into a large bowl. Pour in oil and vinegar and then sprinkle with basil, salt and pepper. Mix until well coated.
3. Place coated vegetables on baking sheet and bake in preheated oven for about 10 minutes, tossing lightly after 5 minutes. They should be tender and lightly browned. Lightly toast bread.
4. Meanwhile, in a small bowl, stir Dijon & honey. Spread on all slices of toasted bread. Layer with alternating slices of tomatoes and veggies. Top with other slice of bread and cut diagonally in half. Serve warm or at room temperature.
