Open-Faced Garden Veggie Sandwiches

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 medium eggplant, thinly sliced
• 2 medium zucchini, halved and sliced
• 1 large onion, sliced
• 1 medium sweet red pepper, sliced
• 1 medium green pepper, sliced
• 1/4 cup mayonnaise
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 4 slices Italian bread (1/2 inch thick), toasted
• 1 medium tomato, thinly sliced
• 4 slices Muenster cheese

1. Preheat oven to 425u0b0. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15x10x1-in. baking pans.
2. Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally.
3. Combine mayonnaise, vinegar and mustard; spread over toast. Place on a
4. . Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.

olive oil, garlic, salt, oregano, basil, eggplant, zucchini, onion, sweet red pepper, green pepper, mayonnaise, balsamic vinegar, mustard, italian bread, tomato, muenster cheese

Taken from www.tasteofhome.com/recipes/open-faced-garden-veggie-sandwiches/ (may not work)