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Grilled Herbed Veggie Sandwich

Grilled Herbed Veggie Chicken Sandwich

Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
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Servings

4 Servings

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup FRENCH'S® Classic Yellow® Mustard
  • 2 tablespoon chopped fresh basil
  • 3 cloves garlic minced
  • 1/2 of a small eggplant about 3/4 pound
  • 1 medium zucchini
  • 1 large red onion
  • 2 large ripe plum tomatoes
  • 1 large red bell pepper
  • 8 slices Mulitgrain sandwich bread

Instructions

  • Combine oil, mustard basil and garlic in small bowl.
  • Cut eggplant and zucchini lengthwise into 1/4-inch thick slices. Cut onion and tomatoes crosswise into 1/2-inch-thick slices. Cut red pepper lengthwise into 2-inch wide pieces; discard seeds. Place vegetables on platter. Baste with reserved mustard mixture.
  • Place vegetables on oiled rack or vegetable basket. Grill over medium-high heat 3 to 5 minutes or until vegetables are tender, basting and turning once.
  • Layer vegetables on 4 slices of bread; cover with remaining 4 slices of bread.
  • Source: FRENCH’S®