Grilled Vegetable and Mozzarella Sandwiches

You can use a grilling basket to make it easier to handle the vegetables as they cook.

If you can't find a loaf of Ciabatta, use focaccia.

3 cups (1/8-inch-thick) diagonally cut zucchini (about 1 pound)
3 (1/8-inch-thick) slices red onion
1 red bell pepper, seeded and cut into 4 pieces
2 tablespoons balsamic vinegar
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 (1-pound) loaf Ciabatta, cut in half horizontally
1 cup gourmet salad greens
5 ounces fresh mozzarella cheese, sliced
8 fresh basil leaves

Prepare grill to medium-high heat.
Combine first 7 ingredients in a large bowl, tossing to coat. Remove vegetables from bowl, reserving vinegar mixture. Place the onion and bell pepper on grill rack coated with cooking spray; grill 7 minutes on each side or until tender. Grill zucchini 3 minutes on each side or until tender.
 

Hollow out bottom half of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Layer grilled vegetables, greens, cheese, and basil in bottom of loaf; drizzle reserved vinegar mixture on top. Cover with top of the bread; press lightly. Place filled loaf on grill rack; grill 4 minutes on each side or until cheese melts. Cut into quarters.

Yield: 4 servings (serving size: 1 sandwich quarter)

David Bonom
Cooking Light, JUNE 2004