Shelly's Recipe

GRILLED VEGGIE MELTS WITH FOCACCIA BREAD

Category: Sandwiches

1/2 cup bottled Italian vinaigrette salad dressing
1/2 tsp freshly ground black pepper
4 5- to 6-inch fresh portobello mushroom caps
4 1/2-inch-thick slices eggplant
4 1/4-inch-thick slices red onion
2 medium yellow, orange and/or red sweet peppers, stemmed, seeded and quartered
5 oz smoked mozzarella cheese, mozzarella cheese or provolone cheese, shredded (about 1 1/4 cups)
1 loaf Italian flat bread (focaccia)

In a small bowl combine dressing and black pepper. Brush both sides of mushroom caps, eggplant slices, red onion slices and sweet pepper pieces with dressing mixture.

If you like, remove gills by using a spoon to carefully scrape out gills. Clean mushroom caps with a damp paper towel or lightly rinse mushroom caps. Gently pat dry with paper towels.

Grill mushroom caps (top side up), eggplant slices, red onion slices and pepper pieces on the greased rack of an uncovered grill directly over medium coals for 8 to 10 minutes or just until tender and lightly browned, turning halfway through grilling .Transfer grilled vegetables to a cutting board. Cut vegetables into bite-size pieces.

Split bread in half horizontally. Place halves, cut sides down, on grill rack over medium heat. Grill for 1 to 2 minutes or until lightly browned. Remove bread from grill. Turn bottom half of bread, cut side up. Sprinkle with 3/4 cup of the cheese. Grill 1 to 2 minutes more or until cheese is melted. Place bottom half, cheese side up, on a serving platter. Top with chopped vegetables. Sprinkle with remaining shredded cheese. Add top of bread, cut side down. Cut into 4 wedges to serve.