Grilled Vegetable Sandwiches

This recipe was submitted by Anne J. She found it years ago in high school. She serves it as a main dish with fruit or salad. She says, "It doesn't sound super special but man is it good. All the flavors just come together, and it's a great way to get a lot of vegetables in one delicious sandwich." I don't know about you but I'm looking forward to trying it out!

Ingredients:

• 1 3/4 pound eggplant cut into 1/4" slices
• 1 medium zucchini, cut on diagonal into 1/4" slices
• 1 medium yellow squash, cut on diagonal into 1/4" slices
• 3/4 t. salt
• 3/4 t. pepper
• 1/4 c. mayonnaise
• 1 t fresh rosemary chopped
• 8 slices Italian bread (or any other bread you prefer)
• 1 cup arugula
• 2 tomatoes, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/4 c. Parmesan cheese shaved
  

Directions:

Preheat oven to 450 degrees. Spray the eggplant, zucchini, and yellow squash lightly with nonstick spray. Sprinkle with salt and pepper. Broil (4 inches from the heat, on a baking sheet) until tender and browned, about 8 minutes. Turn the veggies over at 4 minutes so they get browned all over. You can also use and indoor grill or panini press, just be sure to oil and season the veggies.

Meanwhile chop the rosemary and combine with the mayonnaise. Spread on 4 slices of the bread. Layer grilled vegetables over the bread. Top with arugula, tomatoes, and onion. Lay shaved Parmesan on top and cover with remaining bread.