Zucchini sliced vertically
Red capsicum sliced
Green capsicum sliced
Green zucchini sliced vertically
Eggplant / Brinjal sliced
Round herb bread
Heat one tablespoon oil in a non stick pan.
Sprinkle one tablespoon oil and salt over the vegetables.
Add the yellow zucchini, green and red capsicums to the pan and cook till lightly browned all over.
Add vinegar and toss.
Heat a grill.
Place the green zucchini and eggplants in the grill, close the lid and cook till lightly browned.
Slice the bread into three slices horizontally.
Cut the mozzarella into thin slices.
Place them over the base slice of the bread.
Top it with green zucchini and eggplants.
Sprinkle some salt.
Place another bread slice over the vegetables and top it with the green and red capsicum and yellow zucchini.
Tear a few basil leaves and sprinkle over.
Sprinkle a little salt and place the top slice over.
Place the sandwich on the grill again, drizzle a little oil and close the grill.
Cook for a couple of minutes.
Cut into smaller pieces, wrap in aluminium foil and pack for lunch.