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. ---------------------------------------------------------------------------
Nutrition
Ingredients
