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GRILLED HERBED VEGGIE SANDWICH
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
81 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.