• 2 medium zucchini, sliced lengthwise about ¼” thick
• 2 medium yellow squash, sliced lengthwise about ¼” thick
• 1 medium eggplant, sliced lengthwise about ¼” thick
• 4 scallions cleaned and trimmed
• 4 medium portabella mushrooms, cleaned, stems removed
• 2 roasted red peppers peeled and quartered
• 1/3 cup olive oil for brushing on the vegetables
• Sun-dried tomato and olive spread (recipe below or your favorite store bought)
• Salt and pepper to taste
• 1 Crisp Ciabatta Bread Loaf sliced horizontally (lengthwise)
• 1 cup grated or sliced Fresh Asiago, Black Diamond Aged Cheddar, or other sharp, dry cheese

This is a great sandwich made ahead and then let the flavors of the vegetables soak into the Ciabatta.  Use veggies listed - or your favorites!  Of course, meats can be added, if desired.

Brush the vegetables with olive oil, sprinkle with salt and pepper. Grill or broil until tender.  (Can also sautee the veggies if not possible to grill or broil.) When cooled cut the mushrooms into thin slices

Liberally spread the sun-dried tomato and olive mixture on each side of the Ciabatta. Layer the vegetable on the bottom half of the bread. Top with the grated cheese then cover with the top half of the bread. Press down and wrap tightly with plastic food film or aluminum foil. If you are not serving immediately, place the sandwich in the refrigerator with a brick on top. Let marinate overnight.

Before serving: Heat in 350 degree oven in aluminum foil just long enough to re-crisp bread. Slice vertically and serve.

Sun-Dried Tomato & Olive Spread