Grilled-vegetable sandwich

Grilled-vegetable sandwich

Preparation time 12 minutesGrilling Time 16 minutes

Makes 4 sandwiches

Nutrients per sandwich

• 8.6 g protein  ,11.8 g fat  ,54.7 g carbohydrates  ,5.8 g fiber
• 3.1 mg iron  ,90 mg calcium  ,1035 mg sodium  ,351 calories

Toss your favourite summer veg on the grill, then sandwich it between thick slices of focaccia for a hearty lunch or supper.

Ingredients

• 2 large, firm but ripe tomatoes
• 1 Japanese eggplant
• 1 small yellow or green zucchini
• 1 red pepper
• 1 small red onion
• 1 tbsp (15 mL) olive oil
• 2 tsp (10 mL) balsamic vinegar
• 1 tsp (5 mL) dried basil or oregano leaves
• 1/2 tsp (2 mL) each salt and pepper
• 8 thick slices of focaccia or French bread
• 1/4 cup (50 mL) light mayonnaise
• 2 tsp (10 mL) Dijon mustard
• 1 tsp (5 mL) liquid honey
• 1 tbsp (15 mL) chopped fresh cilantro or basil

1. Oil grill and heat barbecue to medium-high. Slice each tomato into 4 thick rounds. Slice unpeeled eggplant diagonally into 1/2-in.- (1-cm-) thick rounds. Cut zucchini diagonally into 8 long slices, about 1/4 in.- (0.5 cm-) thick. Core and seed pepper, then slice into quarters. Cut onion in half. Place halves cut-side down, then slice each half into thick wedges. Place all vegetables in a large bowl. Pour in oil and vinegar, then sprinkle with basil, salt and pepper. Using your hands or a large wooden spoon, mix until well coated.
2. Place vegetables on grill. Depending on the size of your barbecue, you may have to cook in 2 batches. Grill until tender and lightly charred, 4 to 5 min per side. (Tomatoes will need the least time on the grill.) Remove vegetables as they are done to a large plate. When there is enough room, place bread on grill and lightly toast.
3. Meanwhile, in a small bowl, stir mayonnaise with Dijon, honey and cilantro. Spread on toasted bread, then layer with alternating slices of tomato and vegetables. Top with other slice of bread. Terrific warm or at room temperature.