Today's featured recipe is a hearty and delicious sandwich for two.  It is packed with so many great flavors within the crisp, grilled vegetables that even a meat lover won't miss the meat.  

Grilled Vegetable Sandwich
Total Time: 20 minutes
Prep: 10 minutes
Cook: 10 minutes


What you'll need
1 red bell pepper, halved, stems and seeds removed
1 zucchini, sliced lengthwise into 1/4-inch-thick strips
1 yellow squash, sliced lengthwise into 1/4-inch-thich-strips
1/4 red onion, sliced into 1/4-inch-thick rounds
3/4 fresh multi grain bread loaf, sliced in half lengthwise 
1/2 cup basil pesto
2 slices fresh mozzarella cheese
3 tablespoons olive oil
1 clove garlic, pressed with a garlic press
salt and pepper

Directions
1. Brush grill grate with oil.  Preheat grill to medium-high heat. 
2. Combine oil, garlic and a little bit of salt and pepper in a small mixing bowl. 
3. Brush peppers, zucchini, squash, onions and cut sides of bread with seasoned oil.

4. Grill vegetables until tender, about 2 to 3 minutes per side.

5. Grill bread until toasted, about 1-2 minutes on each side. 

6. Spread pesto on one cut side of the bread.  Apply onion rings over the pesto. 

7. Continue to stack the sandwich with squash, zucchini, red pepper and mozzarella. 

8. Top with the remaining side of the bread loaf. Cut loaf in half.  Serve and enjoy!

*Note -- this sandwich is bread heavy.  Therefore, I'd recommend either using a less dense bread loaf, such as ciabatta, or if you want to use whole grain bread only using one half and making it an open faced sandwich.  

Recipe adapted from Cuisine Tonight Quick & Easy Italian Magazine

The leftovers
I used the leftover bread loaf to create a bacon, egg and cheese breakfast sandwich the next morning.

What you'll need
1/4 bread loaf, sliced in half lengthwise
2 eggs
3 slices bacon
1 slice of cheese
1 tablespoon butter
salt and pepper

Directions
1. In a medium skillet, cook bacon according to package directions. 
2. In a separate large skillet, melt butter over medium heat.  
3. Crack open eggs and pour into skillet. Be careful not to let the eggs run together. Let eggs fry until the inner egg white is no longer runny. 

4. Flip eggs over.  If you want the egg yolk to remain runny, only fry for 1 to 2 minutes.  If you like the egg yolk fully cooked, let it fry for about 5 minutes. 
5. While the eggs and bacon are cooking, place cheese slice on one half of the bread loaf.  Broil for 2 to 3 minutes, or until cheese is melted. 
6. Add eggs and bacon over the melted cheese.  Season with salt and pepper. 
7. Add the top layer of bread.  Slice in half.  Serve and enjoy!