1 Sweet red pepper; halved,
-seeds removed, each half
-cut into thirds
1 md Zucchini (6 oz); cut into
-long slices about 1/4"
-thick
1 Asian eggplant (6 oz);
-cut into long strips,
-about 1/4" thick
3 tb Olive oil
Salt
Freshly ground pepper
1 Ficelle or French baquette;
-about 22" long
3 c Fresh mozzarella cheese;
-sliced into thin, even
-slices
1/4 c Fresh Basil leaves -OR-
1 ts Dried basil
1 tb Balsamic vinegar
1 tb Fresh herbs; chopped, for
-garnish (optional)
Sea salt; to taste
Brush the vegetables lightly with some of the oil, season with salt
and pepper, and grill over medium-high heat (or under broiler), 4
to 5 minutes on each side. Remove from the grill and cool for
several minutes. Meanwhile, halve the bread lengthwise and brush
the inside lightly with the oil. Grill the inside of the bread
quickly, about 1 minute and remove.
Assemble the sandwich by alternating layers of vegetables, cheese
and basil on the still warm bottom half of the bread, then
sprinkling on any remaining oil and a few drops of vinegar.
Sprinkle on any other herbs desired and a little sea salt. Press
top on tightly and slice into 5" lengths.
