You can use a grilling basket to make it easier to handle the vegetables as they cook. If you can't find a loaf of ciabatta, use focaccia. 3 cups (1/8-inch-thick) diagonally cut zucchini (about 1 pound)
3 (1/8-inch-thick) slices red onion
1 red bell pepper, seeded and cut into 4 pieces
2 tablespoons balsamic vinegar
1 teaspoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (1-pound) loaf ciabatta, cut in half horizontally
1 cup gourmet salad greens
5 ounces fresh mozzarella cheese, sliced
8 fresh basil leaves
Prepare grill to medium-high heat.
Combine first 7 ingredients in a large bowl, tossing to coat. Remove vegetables from bowl, reserving vinegar mixture. Place the onion and bell pepper on grill rack coated with cooking spray; grill 7 minutes on each side or until tender. Grill zucchini 3 minutes on each side or until tender.
Hollow out bottom half of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Layer grilled vegetables, greens, cheese, and basil in bottom of loaf; drizzle reserved vinegar mixture on top. Cover with top of the bread; press lightly.
Place filled loaf on grill rack; grill 4 minutes on each side or until cheese melts. Cut into quarters. Yield: 4 servings (serving size: 1 sandwich quarter)
xmlns:fo="http://www.w3.org/1999/XSL/Format">writeNutrient();</SCRIPT> NUTRITION PER SERVING
CALORIES 338(30% from fat); FAT 11.1g (sat 5.7g,mono 3.5g,poly 1g); PROTEIN 14.3g; CHOLESTEROL 28mg; CALCIUM 287mg; SODIUM 785mg; FIBER 4.4g; IRON 2.9mg; CARBOHYDRATE 44.8g