|10 min||10 min||6|
|1/4 cup||Extra virgin olive oil (marinade)|
|3 tbsp||Balsamic vinegar (marinade)|
|1/2 tsp||Dijon mustard (marinade)|
|1 dash||Basil, dried (marinade)|
|1 pinch||Salt (to taste; marinade)|
|1 dash||Black pepper (to taste; marinade)|
|1 large||Zucchini (cut crosswise into 1/4-inch rings)|
|1 large||Summer squash (cut crosswise into 1/4-inch rings)|
|1 eggplant||Eggplant (Italian - cut crosswise into 1/4-inch rings)|
|1 onion(s)||Sweet onion (cut crosswise into 1/4-inch rings)|
|2 small pepper(s)||Red bell pepper (cut into 1/2-inch strips)|
|12 slice||Whole grain bread (or gluten-free)|
|6 tsp||Whole grain mustard (1 tsp per sandwich)|
|2 avocado(s)||Avocado (mashed)|
|3 cup||Arugula (baby arugula)|
|1 pinch||Salt (to taste)|
|1 dash||Black pepper (to taste)|
1. Combine olive oil, vinegar, dijon, basil, salt and pepper in a bowl and whisk well to combine. Place zucchini, squash, eggplant, onion and pepper in a large ziploc bag and add marinade. Close and shake well to distribute marinade. Let it sit for 5-10 minutes on the counter.
2. In the meantime, preheat grill to medium high heat. Remove vegetables from marinade and place on grill. Grill for approximately 5 minutes per side, or until they have nice grill marks and are just cooked through. Remove to a plate and set aside.
3. To assemble sandwich, start by toasting bread. Spread desired amount of mustard on slices of the bread. Spread mashed avocado on top of the mustard. Evenly distribute vegetables on top of the avocado, followed by the arugula. Top with other slices of bread. Serve immediately.
You can get creative and add any veggies that you have at hand such as artichokes, zucchini, and cauliflower
To save prep time at lunch or dinner, prep veggies in advance and store in an airtight container in the fridge for up to 3 days.