Ingredients
- 12 thin asparagus spears
1⁄2 red onion, sliced
2 bell peppers, cored and seeded,
quartered
1 small eggplant, sliced lengthwise with
skin on
2 zucchini, sliced lengthwise with skin on
8 cherry tomatoes
2⁄3 loaf (about 8 ounces) whole-wheat
baguette
1⁄4 cup Tomato-Basil Vinaigrette (page 387)
4 ounces fresh mozzarella, or 8 cherry-sized
balls (see Note)
Dash black pepper
Description
This Vegetable Sandwich Is One Of My Favorite Recipes In This Collection. I Love The Contrast Oftextures And Tastes: The Acid Of The Vinaigrette, The Creaminess Of The Cheese, And The Crunch Of Theveggies. It’s A Truly Satisfying Sandwich That Will Please
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