Grilled Vegetable and 'Mozzarella' Sandwiches

The ciabatta bread makes these sandwiches especially delicious.

In a large bowl, combine 3 cups (1/8-inch thick, diagonally-sliced) zucchini, 3 (1/8-inch) thick slices of red onion, and one red bell pepper, seeded and cut into 4 pieces. Toss with 2 tablespoons balsamic vinegar, 1 teaspoon olive oil, 1/4 tsp. salt, and 1/4 tsp. black pepper.

Heat a grill -or if you live in an apartment like me, a grill pan on the stove! - to medium-high heat. Add the red peppers and onions and grill 7 minutes on each side; set aside. Add the zucchini, and grill 3 minutes on each side; set aside.

(The red onion confused me a bit, since when I tossed it in the balsamic mixture, the layers of each onion ring separated... so I just piled them in the grill pan, and turned with a fork after 7 minutes).

While the vegetables are grilling, slice a 1-pound loaf of ciabatta bread in half lengthwise - I bought mine at Whole Foods' fresh bakery counter, where I could ascertain that all of the ingredients were vegan. Hollow out the bottom half of the loaf, leaving a 1/2-inch thick shell (I also hollowed out some from the top of the loaf, because I was worried the sandwich fixings wouldn't fit otherwise! You can save all that torn bread for another use, if you like).

Layer the grilled vegetables in the bottom half of the loaf, along with 1 cup gourmet salad greens, 5 ounces of sliced vegan mozzarella (such as Galaxy Foods), and 8 basil leaves. Drizzle with the leftover balsamic mixture, and top with the other half of the ciabatta, and press down slightly.

I actually realized that I did not have basil at the last minute, and figured rather than running out late at night for it, the sandwich would be fine without.

Place the whole sandwich on your grill or grill pan and grill 4 minutes on each side. Cut the loaf into quarters, each of which is 340 calories.

Cost:
zucchini $2.54
red bell pepper $0.78
ciabatta bread $2.29
gourmet salad greens $2.50