Italian Herb Grilled Vegetable Sandwich
Makes 6 servings

Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

• 1/3 - cup olive oil
• 2 - teaspoons Basil Leaves
• 1 - teaspoon Rosemary, Crushed
• 1/2 - teaspoon Garlic Powder
• 1/2 - teaspoon Thyme Leaves
• 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
• 1 - prepared Italian pizza crust (10- to 12-inch), cut in half
• Goat cheese (chèvre)
• Fresh arugula, rinsed and drained

Directions

1. In a mixing bowl, whisk olive oil, Basil Leaves, Rosemary, Garlic Powder, Thyme Leaves, and salt.
2. Lightly brush vegetables with herb mixture.
3. Broil vegetables on high or grill over medium-high heat 5 to 10 minutes or until tender.
4. Turn vegetables occasionally and brush with any reserved herb mixture.
5. Remove vegetables from grill and keep warm.
6. Evenly spread cheese on both pizza crust halves.
7. Layer arugula, grilled vegetables and additional arugula on one pizza crust half.
8. Place remaining pizza crust half on top.
9. Cut sandwich into 2-inch wedges to serve.