Grilled vegetable sandwich

Prep time - 20-25 mins
Cooking time - 5 mins
Complexity - easy
Servings - for 2

Ingredients :-

• French baguette - 1 
• Red bell pepper, seeds removed, julienned - 1/2 medium size
• Green bell pepper, seeds removed, julienned - 1/2 medium size
• Red onion, julienned- 1/2 medium size
• Zucchini, julienned - 1/2 medium size
• White button mushroom, stem cut - 6-7
• Lettuce, thinly cut - 1/2 bowl 
• Tomato, cut into slices - 1 medium size
• Salt - 1 tsp
• Black pepper powder - 1 tsp
• Italian dressing - 7-8 tbsp
• Olive oil - 2 tsp

Method :-

Wrap baguette in a wet paper towel and put it in fridge for an hour. It will make the outer crust of bread a little soft.

Put a pan on medium heat and add bell peppers and onions. Drizzle bell peppers with 1 tsp of olive oil, salt and pepper. Let them cook until they are soft, approx 5-7 mins. Remove from pan and cut cooked mushroom into slices once they are cool.

Remove bell pepper from pan and add zucchini and mushrooms to the pan and drizzle with 1 tsp of olive oil, salt and pepper. Let them cook for 5-7 mins.

Cut baguette into 3 inches long pieces. Cut each piece half, lengthwise. Now put a non stick pan on medium heat and drizzle a little olive oil. Once its hot, toast the baguette, inner side first. Flip baguette once inner side is crisp and let outer side of baguette turn crisp.

Put 3-4 tbsp of dressing into lettuce and mix in such a way that lettuce is coated properly.

Take one piece of baguette. Put 1 tsp of dressing on each side, following with bell pepper and onion mixture. Add tomato slice on top of bell pepper mixture. Put zucchini and mushroom mixture next and finish the layering with lettuce. Cover the baguette with another half. Repeat the process for rest of the sandwiches. Enjoy.