sandwich

Grilled Herbed Veggie Sandwich

25m
PREP TIME
5m
COOK TIME
10
INGREDIENTS

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Ingredients 4 Servings

  • 1/4 cup Olive oil
  • 1/4 cup French's® Classic Yellow Mustard
  • 2 tablespoon fresh basil
  • 3 cloves Garlic, minced
  • 1/2 of a small eggplant
  • 1 med zucchini
  • 1 large red onion
  • 2 large ripe plum tomatoes
  • 1 large red bell pepper
  • 81 slices Mulitgrain sandwich bread

INSTRUCTIONS

  • 1 COMBINE oil, mustard, basil and garlic in small bowl.
  • 2 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.
  • 3 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.
  • 4 LAYER vegetables on 4 slices of bread; cover with remaining 4 slices of bread.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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