Grilled Garden Vegetable Sandwiches

• 4 slices red onions (1/4-inch thick)
• 1 medium zucchini, cut lengthwise into 1/4 to 1/2 inch thick slices
• 1 small red bell pepper, halved,seeded
• 12 small eggplant, peeled,cut into 1/2 inch thick slices
• 12 cup Italian salad dressing
• 8 slices multi-grain bread or 8 slices sourdough bread, toasted if desired
• 3 ounces shredded mozzarella cheese

1. Heat grill.
2. When ready to grill, place onion over medium gas grill or charcoal grill 4 to 6 inches from medium coals.
3. Cook 3 minutes.
4. Meanwhile, brush zucchini, bell pepper and eggplant with salad dressing.
5. Brush onion on grill with salad dressing; turn onion.
6. Place zucchini, bell pepper, and eggplant, dressing side down, on grill; cook 13 to 15 minutes or until vegetables are tender, brushing with salad dressing and turning once.
7. Remove vegetables from grill.
8. Cut zucchini and bell pepper into bite-sized pieces.
9. Spread 1 side of each toasted bread slice with any remaining dressing.
10. Sprinkle cheese evenly on 4 bread slices.
11. Top evenly with warm vegetables.
12. Cover with remaining bread slices, dressing side down.

red onions, zucchini, red bell pepper, eggplant, italian salad dressing, multigrain bread, mozzarella cheese

Taken from www.food.com/recipe/grilled-garden-vegetable-sandwiches-34100 (may not work)