Grilled Farmers' Market Sandwiches

Ingredients

• 8  basil 
• 8  basil 
• 0.3 teaspoon pepper black
• 10 ounce ciabatta bread cut in half horizontally
• 4 inch eggplant 
• 2 teaspoons rosemary leaves fresh chopped
• 2 tablespoons olive oil divided
• 4 ounce provolone cheese halved
• 1 inch onion red
• 0.1 teaspoon salt 
• 2 inch tomatoes 
• 1 tablespoon balsamic vinegar white
• 1 large zucchini cut lengthwise into 4 pieces

Equipment

• bowl
• grill

Directions

1. Preheat grill to medium-high.
2. Brush 1 tablespoon olive oil evenly over both sides of eggplant, onion, and zucchini.
3. Sprinkle with rosemary, pepper, and salt.
4. Combine 1 tablespoon oil and vinegar in a bowl.
5. Brush vinegar mixture over cut sides of bread.
6. Place onion on grill rack coated with cooking spray, and grill for 6 minutes on each side or until tender.
7. Remove from grill, and separate into rings. Grill eggplant and zucchini 4 minutes on each side or until tender.
8. Cut zucchini pieces in half crosswise.
9. Place bread, cut sides down, on grill rack; grill 2 minutes.
10. Remove from grill.
11. Place 1 piece of cheese on bottom halves bread portions; top each serving with 1 eggplant slice, 1 tomato slice, 1 basil leaf, 2 pieces zucchini, one-fourth of onion rings, 1 eggplant slice, 1 tomato slice, 1 basil leaf, 1 piece of cheese, and top half of bread.
12. Place sandwiches on grill rack; grill 2 minutes, covered, or until cheese melts.