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
Kosher Salt and Pepper
Extra Virgin Olive Oil
In This Recipe
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.