Mediterranean Vegetarian Sandwich

When you want to go out for a picnic, you always look for items that are going to hold up and not get soggy. The ciabatta bread provides stability and the sandwich is packed full of flavors. For all of you vegetarians out there, this is a sandwich for you. Serves 6.

Ingredients:

1 zucchini, cut lengthwise into 1/4 in. slices
1 yellow squash, cut lengthwise into 1/4 in. slices
1 eggplant, cut lengthwise into 1/4 in. slices
3 T olive oil
1 large loaf ciabatta bread, halved
1/3 cup prepared pesto
1/3 cup prepared tapenade
2 roasted red peppers, sliced
1 8 oz. pkg. fresh mozzarella, drained and sliced
2 T balsamic vinegar

Heat the grill to medium high heat. Brush the eggplant, zucchini, and yellow squash with 2 T of olive oil. Grill for 2-3 minutes per side or until charred and softened. Hollow the inside of the bread to make room for the vegetables. Brush the pesto on one half and the tapenade on the other half. Layer the eggplant, zucchini, yellow squash, roasted red peppers, and mozzarella on one side of the bread. Drizzle with balsalmic vinegar and the remaining olive oil. Season with salt and pepper. You can eat it the way it is or you have an option of wrapping the sandwich in pastic wrap and weighting it down with a pan or large cans. Refrigerate for 2 hours or overnight. Unwrap before slicing and serving.