Fresh Mozzarella & Grilled Vegetable Sandwich

1. 1

   In a large bowl lightly coat the vegetables with olive oil and sprinkle with Kosher salt and pepper. Toss gently.

2. 2

   Grill the vegetables on an outdoor grill or inside on a cast iron grill pan.

3. 3

   Cut the baguette in half lengthwise. On the bottom half, layer the warm grilled vegetables, drizzle with some balsamic glaze, followed by a few slices of mozzarella cheese and topped with basil or arugula leaves. Place the top half of baguette on top and slice into 6-8 sandwich pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.