Ingredients

• 1 10-inch, loaf of French or Italian bread
• 1 teaspoon dried basil
• 1 eggplant, sliced
• 1 zucchini, sliced
• 1/2 yellow squash, sliced
• 1 tablespoon olive oil
• Salt and pepper
• 1 clove garlic, minced
• 2 lettuce leaves
• Fresh mozzarella, sliced
• 1 tomato
• Balsamic vinegar

Instructions

1. Preheat oven to 425 degrees. Slice bread and put aside. In large bowl combine eggplant, zucchini, squash, olive oil, salt, pepper, basil and garlic. Place vegetables on a baking sheet covered with foil and bake for 30 minutes. Place lettuce on bread and top with roasted vegetables. Add mozzarella and tomato. Drizzle vinegar over sandwich. Serve.