Try this grilled vegetable sandwich for you or for company. Once you make the veggies it is easy to put together for anytime.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1/4 cup olive oil
- 1/4 cup FRENCH'S® Classic Yellow® Mustard
- 2 tablespoon chopped fresh basil
- 3 cloves garlic, minced
- 1/2 of a small eggplant (about 3/4 pound)
- 1 medium zucchini
- 1 large red onion
- 2 large ripe plum tomatoes
- 1 large red bell pepper
- 8 slices Mulitgrain sandwich bread
Combine oil, mustard basil and garlic in small bowl.
Cut eggplant and zucchini lengthwise into 1/4-inch thick slices. Cut onion and tomatoes crosswise into 1/2-inch-thick slices. Cut red pepper lengthwise into 2-inch wide pieces; discard seeds. Place vegetables on platter. Baste with reserved mustard mixture.
Place vegetables on oiled rack or vegetable basket. Grill over medium-high heat 3 to 5 minutes or until vegetables are tender, basting and turning once.
Layer vegetables on 4 slices of bread; cover with remaining 4 slices of bread.