Ingredients Jump to Instructions ↓

  1. 1 large eggplant , sliced into 1/4-inch-thick rounds

  2. 1 large zucchini , sliced into 1/4-inch-thick rounds

  3. 1 large sweet onion , sliced into 1/4-inch-thick rounds Olive oil spray , to coat vegetables Salt

  4. Pepper

  5. 4 Portuguese rolls

  6. 4 tablespoon(s) olive tapenade

  7. Baby spinach leaves

  8. Fresh mozzarella slices

  9. Roasted red pepper strips

  10. Vinaigrette dressing , for drizzling

Instructions Jump to Ingredients ↑

  1. Coat vegetables with olive oil spray and season with salt and pepper. Grill on a hot stovetop grill pan, 10 to 15 minutes or until browned and tender.

  2. Split the Portuguese rolls and spread each with 1 tablespoon olive tapenade; line with fresh baby spinach leaves. Top with vegetables, slices of fresh mozzarella, and roasted red pepper strips. Drizzle with vinaigrette dressing.


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