Mexican-Style Grilled Vegetable Sandwich

• 1 large red bell pepper
• 2 tablespoons fresh lime juice
• 1 tablespoon minced fresh oregano
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon ground red pepper
• 1 (15-ounce) can unsalted black beans, rinsed and drained
• Cooking spray
• 1 large zucchini, cut lengthwise into (1/4-inch-thick) slices
• 1 small red onion, cut into (1/4-inch-thick) slices
• 1 (12-ounce) ciabatta bread loaf, halved horizontally
• 1/4 teaspoon kosher salt
• 2 ounces reduced-fat pepper-Jack cheese, shredded (about 1/2 cup)

1. Preheat broiler to high.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 11 minutes or until blackened. Wrap pepper halves in foil. Let stand 5 minutes; peel. Cut into strips.
3. Place juice, oregano, oil, cumin, 1/4 teaspoon black pepper, ground red pepper, and beans in the bowl of a food processor; pulse 5 times or until coarsely chopped.
4. Heat a grill pan over high heat. Coat pan with cooking spray. Arrange zucchini and onion slices on pan; grill 5 minutes on each side.
5. Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell. Spread black bean mixture over bottom half of bread; top with zucchini, onion, and bell pepper. Sprinkle with remaining 1/4 teaspoon black pepper, salt, and cheese. Top with top half of bread. Coat both sides of sandwich with cooking spray. Place sandwich on grill pan; top with a heavy skillet. Grill 3 minutes on each side or until cheese melts. Remove sandwich from pan; cut into quarters.

red bell pepper, lime juice, fresh oregano, olive oil, ground cumin, freshly ground black pepper, ground red pepper, unsalted black beans, cooking spray, zucchini, red onion, bread, kosher salt, pepper

Taken from www.myrecipes.com/recipe/mexican-style-grilled-vegetable-sandwich (may not work)