1COMBINE oil, mustard, basil and garlic in small bowl.
2CUT 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.
3PLACE 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.
4LAYER vegetables on 4 slices of bread; cover with remaining 4 slices of bread.
Nutrition information coming soon.
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