During the Summer, I prefer to eat lighter dinners and often find myself turning to sandwiches. Not just any old sandwich, but one that incorporates the season's ingredients and cooking tools. I'm talking about vegetables like eggplant and bell peppers that are cooked on the grill. This recipe is the perfect example of this type of sandwich. Olive oil (for brushing) Serves 4.
Three types of cheese make it decadent, but fresh herbs and veggies keep it from being heavy. The entire thing is cooked on a grill, so you don't have to worry about sweating in the kitchen. A hearty spinach salad completes the uncomplicated vegetarian meal. Interested in the recipe? Here it is.
1 14- to 16-ounce eggplant, cut crosswise into 1/2-inch-thick rounds
2 large red bell peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips
8 1/2-inch-thick slices olive bread or country white bread
8 ounces Fontina cheese, thinly sliced
8 tablespoons grated Parmesan cheese
4 tablespoons chopped fresh basil
4 teaspoons chopped fresh oregano
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 5-ounce package baby spinach
Olive oil (for brushing)