Summertime Grilled Veggie Sandwiches

INGREDIENTS

1 medium eggplant, sliced oblong

2 medium zucchini, sliced oblong

1 yellow bell pepper, seeded and cut in quarters

1 red bell pepper, seeded and cut in quarters

1 medium red onion, sliced in ¼-inch rounds

2 portabella mushroom caps, destemmed and cleaned 3 Roma tomatoes, sliced 1 (6½-ounce) container Alouette cheese spread Arugula Flatbread 5 tablespoons olive oil 1 teaspoon herbs de Provence, divided

2 tablespoons balsamic vinegar Sea salt Fresh cracked pepper INSTRUCTIONS Vegetable preparation: Place the sliced eggplant on a sheet pan sprinkling both sides with salt; set aside. Place quartered bell peppers and sliced zucchini in a gallon-size Ziploc bag, add 2 tablespoons olive oil and ½ teaspoon herbs de Provence, salt and pepper. Close bag and gently shake to coat peppers.

Rinse off the eggplant slices, pat dry and return to a flat sheet pan. Place the onion slices on the pan also. In a small bowl, combine 2 tablespoons olive oil and the remaining herbs de Provence, salt and pepper. Using a pastry brush, coat the eggplant and onion slices. Season with salt and pepper. Place the mushroom caps in a gallon-size Ziploc bag; add the remaining olive oil and the balsamic vinegar. Sandwich preparation:

Arrange the sliced tomatoes on a platter with the arugula in the center. Have the cheese spread open and ready, preferably brought up to room temperature. Grilling method: Grill all vegetables over medium heat, turning once. Be sure not to over-cook them or they will get too soft for the sandwiches. Arrange the grilled vegetables on a platter and set aside. Heat the flatbread on the grill over medium heat. Be careful not to burn the bread, just heat it gently. Assembly: Spread the Alouette cheese on the flatbread, add your choice of the grilled vegetables, then add some sliced tomato and arugula. Roll the flatbread, or fold it in half. Yield: 4 or 5 sandwiches.

Chef’s notes: For variety, add some thinly sliced prosciutto, or even add some grilled salami. If grilling the salami, watch it CAREFULLY; it will burn very quickly. When done properly it crisps up just like bacon and adds a wonderful crunch to the sandwich. Feel free to use whatever summer vegetables you have on hand. The fun part about these sandwiches is that your guests get to create their own… making each sandwich just the way they like it! RECIPE COURTESY OF ALBERTSON COOKING SCHOOL