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Prep Time
6 Mins
Cook Time
14 Mins
Yield
4 servings (serving size: one-fourth of sandwich)

How to Make It

Step 1

Prepare grill.

Step 2

Combine mayonnaise and minced basil; cover and chill.

Step 3

Combine oil and next 3 ingredients in a large bowl. Add bell pepper, eggplant, onion, and zucchini to dressing mixture; toss vegetable mixture well to coat.

Step 4

Place bell pepper and eggplant on grill rack coated with cooking spray; grill 6 minutes. Add onion and zucchini; grill 5 minutes. Turn vegetables often, baste with dressing, and cook just until tender. Remove from grill, and keep warm.

Step 5

Place bread on grill, cut side down, and grill 2 minutes. Turn bread, cut side up, and place half of cheese slices on bottom half of bread. Grill 1 minute or until cheese begins to melt.

Step 6

Spread mayonnaise mixture over top half of bread. Top bottom half with vegetables, remaining cheese slices, and top half of bread. Cut crosswise into fourths.

Cooking Light Superfast Suppers

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