Fresh Mozzarella & Grilled Vegetable Sandwich

My daughter leans toward all things vegetarian.  This sandwich was a huge hit with her entire tennis team when I provided the match snack (both vegetarians and non-vegetarians).  It is the perfect summer season grilling sandwich especially on the hottest of summer days.  Assemble with vegetables hot off the grill or room temperature vegetables and pack sandwiches for a picnic.  Add some fruit in season as a side and you have a meal.

My latest condiment addition to this sandwich....Roland's Balsamic Glaze.  This glaze is thicker than balsamic vinegar so it stays put and doesn't run all over.  I found mine at Wholefoods.

 Fresh Mozzarella & Grilled Vegetable Sandwich
serves 6-8

2 medium green zucchini, sliced horizontally in 1/4" thickness
1 Videlia onion, sliced in 1/4" rings
1 red pepper, cored and quartered
1 yellow pepper, cored and quartered
1 orange pepper, cored and quartered
1 bunch basil or arugula
2 fresh balls of Fresh Mozzarella cheese, drained and thinly sliced
Balsamic Glaze
Kosher salt and pepper
1 fresh baguette
extra virgin olive oil

1.  In a large bowl lightly coat the vegetables with olive oil and sprinkle with Kosher salt and pepper.  Toss gently.
2.  Grill the vegetables on an outdoor grill or inside on a cast iron grill pan.
3.  Cut the baguette in half lengthwise.  On the bottom half, layer the warm grilled vegetables, drizzle with some Balsamic Glaze, followed by a few slices of Mozzarella cheese and topped with basil or arugula leaves.  Place the top half of baguette on top and slice 6-8 sandwich pieces.