Grilled Vegetable And Mozzarella Sandwichs
|Diagonally cut zucchini||1 Pound (3 Cups, 1/8 Inch Thick)|
|Red onion slice||3 (1/8 Inch Thick)|
|Red bell pepper||1 , seeded and cut into 4 pieces|
|Balsamic vinegar||2 Tablespoon|
|Extra virgin olive oil||1 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Ciabatta loaf||1 Pound, cut in half horizontally (1 Loaf)|
|Salad greens||1 Cup (16 tbs) (Gourmet)|
|Fresh mozzarella cheese||5 Ounce, sliced|
|Fresh basil leaves||8|
1. Prepare grill to medium-high heat.
2. Combine the first 7 ingredients in a large bowl, tossing to coat. Remove vegetables from bowl, reserving vinegar mixture. Place 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.
3. Hollow out the bottom half of bread, leaving a 1/2-inch-thick shell, reserve torn bread for another use. Layer vegetables, greens, cheese, and basil in bottom of loaf, drizzle reserved vinegar mixture on top. Cover with top of bread,- press lightly.
4. Place filled loaf on grill rack, grill 4 minutes on each side or until cheese melts. Cut into quarters.