Italian Grilled Sandwich - Lipton Kitchens

Course : Sandwiches
Serves: 4
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1 medium eggplant -- cut into 1/2 inch thick slices (about 1 lb.)
1 medium zucchini -- cut diagonally into 1/4 inch thick slices (about 3/4 lb.)
1/2 cup wish-bone italian or classic house italian dressing
1 loaf italian bread -- cut lengthwise in half (about 14 inches)
12 ounces roasted red peppers -- drained and rinsed
1 package fresh mozzarella cheese -- sliced (8 oz.)

Preparation / Directions:

In large, shallow nonaluminum baking dish or plastic bag, combine eggplant, zucchini and Italian dressing. Cover, or close bag, and marinate in refrigerator, turning occasionally, 3 to 24 hours. Remove vegetables, reserving marinade. Grill or broil vegetables, turning once, until tender. Remove; set aside. Brush reserved marinade on bread. Grill or broil until bread is toasted. Arrange roasted red peppers, vegetables and cheese on bottom half of bread. Top with remaining bread and slice into 4 sandwiches. Makes about 4 generous servings.

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