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Ingredients

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Dressing:

Directions

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  • Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high, or see Stovetop and Oven Method, below. Lightly brush grill grid with vegetable oil.

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  • In large bowl, gently toss together eggplant, squash, red onion, mushrooms, red pepper, oil, salt and pepper.

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  • Grill eggplant, squash and onions, uncovered, for 3 to 4 minutes per side until fork-tender, turning a few times if necessary to avoid burning. Transfer to a large clean bowl; cover to keep warm.

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  • Place whole mushrooms and red pepper in grilling basket. Grill until fork-tender, 6 to 8 minutes, turning a few times to avoid burning. Transfer to bowl with other vegetables.

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Dressing:
  • In small bowl, whisk together vinegar, garlic, salt, pepper, mustard and brown sugar. Gradually drizzle in olive oil, whisking until thick and well blended. Add to vegetables; toss. Keep warm.

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  • Toast bread 2 to 3 minutes per side. Rub with peeled garlic.

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  • Divide the dressed vegetables among toasted bread slices. Top with the cheese.

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  • Place open-faced sandwiches on grill over indirect heat. Heat through, about 5 minutes. Serve warm. Makes 6 servings.

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Stovetop and Oven Method:
  • Heat oven to 350 degrees F. Heat stovetop grill pan over medium-high heat. Brush pan lightly with vegetable oil. In batches, grill vegetables and bread as directed above in steps 3, 4 and 6. Place completed sandwiches on baking sheet in warm oven to heat through, about 3 minutes.

Nutrition Facts

520 calories; 30 g total fat; 9 g saturated fat; 44 mg cholesterol; 890 mg sodium. 47 g carbohydrates; 7 g fiber; 18 g protein;

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