The Ultimate Veggie Sandwich

Veggie lovers unite! This veggie sandwich is absolutely delicious, meat-free, easy to make and totally kid-friendly. Experiment with your own combination of vegetables and cheese -- this recipe is fool-proof! This recipe makes two sandwiches.

PREP TIME: 5 minutes
COOK TIME: 30 minutes

2 ciabatta rolls, split
1 medium eggplant, peeled and cut into 1/3 inch slices
1 cup mushrooms, sliced
1/2 sweet onion, sliced into slivers
1/2 green or red bell pepper (or a combination of both), sliced into strips
2 cloves garlic, minced
2 ounces sharp cheddar cheese, grated
2 ounces jack or pepper jack cheese, grated
4 tablespoons olive oil, divided
2 tablespoons mayonnaise
Salt and pepper, to taste

Roast the eggplant. Preheat oven to 375 F. Arrange eggplant slices on a nonstick baking sheet and brush with 1/2 tablespoon olive oil. Season with salt and pepper. Roast in the oven for 7 minutes and remove from oven. With kitchen tongs, flip the eggplant, brush with 1/2 tablespoon olive oil, and roast for another 3-4 minutes. Eggplant should be lightly browned and softened. Set eggplant aside.

Grill the bread. Put split ciabatta onto a baking sheet, cut side up, and brush with 1 tablespoon olive oil. Season with salt and pepper. Place in your 375 oven for about 5 minutes, until bread is just slightly browned and crisp. Set aside.

Heat a nonstick frying pan to medium and add 2 tablespoons olive oil. Sauté peppers, onions, and mushrooms until softened and beginning to brown, about ten minutes. Pull off of heat. Season with salt and pepper.

Turn your oven to broil and make sure your shelf is at the middle to bottom part of the oven. On a baking sheet, top bread with mayonnaise. Layer eggplant and vegetables on top and add cheese. Broil for about 3 minutes, until cheeses is melted and bubbling. Remove sandwiches from oven and enjoy right away!