Grilled Vegetables

On sweltering summer evenings, cooking sometimes seems less than appealing. But our backyard grill makes delicious meals fast and easy.
One of our favorites is grilled vegetable sandwiches. Last week I sliced an eggplant, quartered bell peppers and thickly sliced a red onion; marinated them in balsamic vinegar, olive oil and seasonings for a few hours in the fridge; and grilled them. (Other vegetables, such as portobello mushrooms, are also a great addition.)

I split and toasted crusty whole wheat ciabatta rolls. We layered on the grilled vegetables and fat-free mozzarella and added a bit of pesto and vinaigrette. With a side of cucumber spears and raw broccoli,  one of our favorite summer meals was ready in minutes.

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