Yields 4 Sandwiches

• 2 tablespoons white wine vinegar
• 2 teaspoons olive oil
• 2 tablespoons orange juice
• 2 teaspoons fresh thyme leaves
• 4 pieces of foccacia bread (5" square or round)
  Can substitute French roll or Kaiser roll
• 1 large red pepper, sliced in rings (12 slices)
• 1 large yellow pepper, sliced in rings (12 slices)
• 1/2 lb. eggplant, sliced into 12 slices
• 2-3 yellow squash, sliced into 8 slices
• 1-2 zucchini, sliced into 8 slices
• 2 green onions
• 4 oz. California Mozzarella cheese, sliced into 8 slices
• 4 oz. California Cheddar cheese, sliced into 8 slices
• 2 cups mixed salad greens

1. In a bowl whisk together the vinegar, oil and orange juice. Add thyme leaves to dressing.
2. Brush vegetables with dressing & place on grill rack 4-6" from coals. Turn with tongs and baste, grilling until softened and slightly browned.
3. Slice each foccacia horizontally to create a top and bottom for each sandwich and place on grill briefly until warm & toasted.
4. To assemble each sandwich: 3 slices each of red and yellow peppers, 3 slices eggplant, 2 slices each zucchini and yellow squash, 1/2 green onion (cut into 1" pieces). Use 2 slices each of Mozzarella and Cheddar cheese. Use approximately 1/2 cup of greens for each sandwich. Slice each sandwich diagonally, creating 2 triangles.