Fresh Veggie Sandwich

By: Keith Snow

  • Yield: 1 sandwich (1 Servings)
  • Cuisine: American
  • Course: Lunch


  • 1-3 slices Grilled eggplant
  • Good extra virgin olive oil, For drizzling
  • 1-2 slices Grilled zucchini
  • 1-2 slices Grilled bell pepper
  • 2 slices Grilled red onion
  • 1 Grilled Portobello mushroom cap
  • 2 slices Fresh mozzarella cheese
  • 2 slices Good whole grain bread


  1. On good whole grain bread or foccacia, layer the vegetables and the cheese, season each layer with salt and pepper to taste.
  2. Add basil ribbons and drizzle with olive oil.
  3. Slice sandwich and serve with a side salad and glass of crisp white wine.