1 medium Zucchini, sliced in 3 lengthwise
2 medium red peppers, cut in half through the stem, seeds and stem removed
1 medium green pepper, cut in half through the stem, seeds and stem removed
1 small eggplant, cut into ½ inch thick rounds
1 large red onion, peeled and cut into ½ inch rounds
3 tbsp olive oil
3 tbsp balsamic vinegar
Salt and pepper, to taste
4 large Crusty Italian Rolls, sliced in half sandwich style
½ tub (120g) Yoso Garlic and Onion Spreadables
1 bunch arugula, cleaned of any grit

Pre heat grill to medium high heat

Toss the zucchini, red and green peppers, eggplant and red onion in the olive oil and balsamic vinegar and season to taste with salt and pepper.

Place the vegetables on the grill reserving marinade and cook for 5 to 6 minutes per side or until lightly charred and tender.  Remove from grill and return to reserved marinade and set aside to cool to room temperature.

Place the 4 buns on a flat surface and spread the Yoso Garlic and Onion Spreadables evenly onto each one. Top bun bottoms with cleaned arugula.

Layer the zucchini, peppers, eggplant and onion evenly onto each bun.

Serve immediately with Yoso Garlic and Onion Spreadables for dipping.

Serves 4