Marinated Vegetables:
1 small eggplant, sliced into flat strips
1 bell pepper, sliced into strips
1/2 sweet onion, sliced into rings
1 tomato, sliced
3 cloves garlic, finely chopped
1/3 cup of balsamic vinegar
1 tsp olive oil
salt and pepper to taste
Mayo:
1 clove of garlic, finely chopped
4 tbs light mayo
1 tbs fresh basil chopped
1 tsp lemon juice
Bread & Cheese:
4 thin slices of Turano 100% Whole-Grain Bread
4 tablespoons of shredded mozzarella

Combine vegetables, garlic, vinegar and olive oil in a large plastic bag (salt and pepper as desired).
Toss the bag until everything is mixed evenly.
Let mixture marinate in refrigerator (30 minutes to 6 hours).
Preheat oven to 400 degrees.
Place marinated vegetable on a lined baking sheet.
Roast for 30 minutes or until vegetables are golden brown and crisp on the edges.
While vegetables are roasting, stir together the mayo, basil, garlic and lemon juice and set aside.
Take 4 slices of bread and begin assembling sandwiches by spreading 1 tbsp of mayo mixture on bread.
Top the bread with about a quarter of roasted vegetables.
Sprinkle mozzarella cheese on top of the vegetables.
Return sandwich back to the oven for 2 minutes or until cheese is melted.