1 small eggplant, cut into 1/2-inch thick slices
1 small zucchini, cut into 1/2-inch thick slices
1 red pepper, quartered
2 Tbsp. Olive oil
1/4 cup FRENCH'S® Honey Mustard
2 cloves garlic, minced
1 Tbsp. chopped fresh basil
2 oz. sliced mozzarella cheese
4 slices Tuscan bread, (about 8 x 4 in.)
PREHEAT oven to 425° F. Arrange vegetables on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, if desired. Bake 10 minutes or until vegetables are tender-crisp.
COMBINE mustard, garlic and chopped basil in a small bowl. Spread each slice of bread with mixture.
EVENLY divide vegetables on 2 slices of bread; evenly top with mozzarella, then remaining bread slices.
HEAT lightly oiled grill pan or non-stick skillet over medium heat. Place sandwiches in pan. Place plate on sandwiches and weigh down with heavy, heat-proof object. Cook 10 minutes, turning once, until golden brown and cheese melts.