Grilled Vegetable Open Faced Sandwich

Grilled summer vegetables with melted cheese on Italian bread - what could be better?

Ingredients

1/2 cup olive oil
2 teaspoons oregano, dried
1 tablespoon GOLDEN BLOSSOM HONEY
salt and pepper to taste
1 red bell pepper, halved
1 yellow bell pepper, halved
1 medium eggplant, cut in 1/4 inch thick slices
1 loaf Italian bread, sliced in half horizontally
1/2 cup pesto, found in dairy department
1 cup mozzarella cheese, shredded

Directions

Serves: 4

Whisk together first 4 ingredients. Brush peppers and eggplant slices with oil mixture. Grill several minutes turning often, until just cooked through. Slice peppers into strips. Brush cut side of each bread half with oil mixture. Grill cut side down for about 2 minutes. Spread a layer of pesto on toasted side of bread. Arrange grilled eggplant slices on bread, top with pepper slices and sprinkle with mozzarella cheese. Grill covered for just a minute or two until cheese softens, being careful not to burn bread. Slice each loaf into 4 pieces and serve.


golden blossom honey product