Veggie Sandwiches

These sandwiches are perfect for a picnic or anytime you need to pack a lunch.  The balsamic, garlic and oregano combination is the perfect trio for wonderful flavor for the sandwich.  These can be made ahead of time and refrigerated, just wrap them in foil.


2 multigrain baguettes
1 medium size eggplant
1 medium size zucchini
1 medium size summer squash
1 red pepper (or you can buy a roasted red pepper from the deli just make sure it is packed in water.)
2 – 3 T. balsamic vinegar
2 T. lemon juice
1 large clove garlic, minced
1/4 t. dried oregano
Salt to taste


Place non stick foil on a baking sheet.  (Note: all of the veggies can be grilled if you prefer.)

Slice the eggplant in rounds, the zucchini and summer squash lengthwise.  Cut the red pepper in 4 equal parts.   Place the eggplant, zucchini, summer squash, and red pepper in a bowl.  Add the lemon juice and coat well, then drizzle balsamic vinegar, garlic, oregano and salt over vegetables.  Stir well then lay flat on baking sheet.

Turn on broiler and cook for 5 minutes.  Remove from oven and turn veggies over.  Broil for another 5 minutes and remove from oven.  Let the veggies cool.  They can be stored in an air tight container and refrigerated until time of use or layer on baguettes and cut to desired size then serve.