My daughter leans toward all things vegetarian. This sandwich was a huge hit with her entire tennis team when I provided the match snack (both vegetarians and non vegetarians). I love this sandwich because it highlights the pure straight forward flavors of each ingredient and together it is simply delicious. —chocolatierjane
medium green zucchini, sliced horizontally in 1/4 inch thickness
Videlia onion, sliced in 1/4 inch rings
red pepper, cored and quartered
yellow pepper, cored and quartered
orange pepper, cored and quartered
basil or arugula
fresh balls of Mozzarella cheese, drained and thinly sliced
In a large bowl lightly coat the vegetables with olive oil and sprinkle with Kosher salt and pepper. Toss gently.
Grill the vegetables on an outdoor grill or inside on a cast iron grill pan.
Cut the baguette in half lengthwise. On the bottom half, layer the warm grilled vegetables, drizzle with some balsamic glaze, followed by a few slices of mozzarella cheese and topped with basil or arugula leaves. Place the top half of baguette on top and slice into 6-8 sandwich pieces.