Ciabatta Lunch Goodness

I love making sandwiches for lunch; not those gross sliced bread ones with PB & J but fresh vegetable, fresh cheese, fresh bread bun type sandwiches...yum. Here is one sandwich I especially like to make. It's perfect on the weekends right after you've gone grocery shopping at the market.

Ingredients

• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1 medium eggplant, cut lengthwise
• 1 medium zucchini, cut into 8
• 1 red bell pepper, quartered
• ciabatta bread! (or any type of fresh crusty bread)
• Fresh mozzarella (optional)
• Fresh basil leaves

Directions

Coat your baking sheet with a bit of cooking spray; place vegetables on the sheet. Brush both sides of eggplant and zucchini with vinegar mixed with olive oil; add a little salt for taste. Put it in the oven at 300 for 7 to 8 minutes, or until soft. Turned them once. Lightly brush the bottom slices of ciabatta with remaining vinegar mixture; pile veggies and basil on each of the slices. Heat a skillet over medium-high heat and toast your sandwich for about 4 minutes. Enjoy!

Other options: add mozzarella cheese or pesto.