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Italian Herb Grilled Vegetable Sandwich




Source of Recipe


Source: McCormick®


List of Ingredients




1/3 cup olive oil

2 teaspoons McCormick® Basil Leaves

1 teaspoon McCormick® Rosemary Leaves

1/2 teaspoon McCormick® Thyme Leaves

1/2 teaspoon McCormick® Garlic Powder

1/4 teaspoon salt

2 baby or Italian eggplant, cut lengthwise in 1/4-inch slices

1 medium fennel bulb, trimmed and cut lengthwise in 1/2-inch slices

1 chayote or mirliton squash, cut in 1/4-inch slices

1 red or yellow bell pepper,cut in 2-inch strips

1 medium Portobello mushroom, cut in 1/2-inch slices

1 small red onion, cut into 1/2-inch rounds*

Chevre or goat cheese

Fresh arugula, rinsed and drained

1 10- to 12-inch prebaked Italian pizza crust, cut in half



Recipe



Mix together olive oil and next 5 ingredients. Set aside.


Place vegetables on a tray or baking sheet. Lightly brush vegetables with herb mixture. Place vegetables on grill over medium-high heat. Grill or broil 5-10 minutes. Turn vegetables occasionally brushing with any reserved herb mixture. Remove vegetables from grill when done and keep warm.


Evenly spread cheese and layer arugula over both pizza crust halves. Build sandwich with layers of grilled vegetables. Place remaining pizza bread slice on top. Cut sandwich into 2-inch wedges before serving.


* Skewer the onion rounds with wooden toothpicks to secure them while turning on the grill. Remove toothpicks after cooking.