Yield: 2 sandwiches

Ingredients:
1 carrot, thinly sliced
1 zucchini, thinly sliced
1 red bell pepper, cored, seeded and cut into large pieces
6 scallions, trim off bottom root and top (6-inch slice)
1 Japanese eggplant, thinly sliced
1 head Belgian endive, slice root off, keep leaves whole
2 whole wheat rolls

Tapenade:
10 calamata olives, pitted
½ shallot, peeled and sliced
1 teaspoon capers
½ teaspoon olive oil

Method:

1. Sandwich: Grill carrots, zucchini, bell peppers, eggplant and scallions until soft and caramelized.
2. Tapenade: In a food processor, chop all ingredients into a fine paste. Cut rolls in half and toast until light golden brown. Spread tapenade on both sides of rolls and build a great vegetarian sandwich with all of the grilled vegetables. Enjoy.

Nutritional Value Per Portion —
Calories: 287 Protein: 9.6g Carbohydrates: 49.6g Fat: 10.4g