Grilled vegetables look good and taste even better on toasted bread.
Grilled Vegetable Hero
1Asian eggplant, sliced
1yellow onion, sliced
1red pepper, sliced
1 smallsummer squash, sliced
2 medium-sizedtomatoes, halved and quartered
8cremini mushrooms, sliced
2 tablespoonsolive oil
1/2 teaspoonsea salt
2 sprigsrosemary, chopped fine
2 sprigssage, chopped fine
2 loavesItalian bread, lightly toasted
8green olives, sliced
12-ounce jarmarinated artichoke hearts, sliced
4 ouncesrennet-free mozzarella cheese, sliced
Prep time:30 minutes
Total time:40 minutes
Cut vegetables to an even size of 1/2-inch wedges and rounds, and combine a large mixing bowl. Add olive oil, salt, black pepper, rosemary and sage. Toss ingredients until vegetables have an even coating of seasoning and olive oil.
Place vegetables in a grill basket or pan. Cook over high heat. Use tongs to flip until tender, about 10 minutes. Remove from grill.
Remove ends from bread and cut lengthwise in half. Lightly toast bread, about 2 minutes. Remove from grill. Combine olives and artichoke hearts in a bowl.
Layer cheese, roasted vegetables, olives and marinated artichoke hearts evenly divided between the bottom halves of the toasted bread. Cover with the top half of toasted bread and press.