Grilled Veggie Sandwich

Makes 8 servings

1/4 c. balsamic vinegar

2 T. olive oil

2 t. molasses

1 T. fresh basil, chopped

1-1/2 t. fresh thyme, chopped

1/4 t. salt

1/4 t. pepper

3 zucchini, thinly sliced

1 yellow pepper, sliced

2 red peppers, sliced

1 onion, sliced

16-oz. loaf French bread, halved

3/4 c. crumbled feta cheese

2 T. mayonnaise

1/4 c. fresh Parmesan cheese, grated

Whisk together vinegar, oil, molasses, herbs, salt and pepper. Place vegetables in a plastic zipping bag. Add vinegar mixture; refrigerate for 2 hours, turning bag occasionally. Remove vegetables from bag and set aside, reserving marinade. Brush 3 to 4 tablespoons reserved marinade over cut sides of bread. Coat a grill with non-stick vegetable spray. Grill vegetables for 5 minutes, basting occasionally with remaining marinade; turn and grill an additional 2 minutes, until tender. Grill bread, cut-side down, for 3 minutes, until toasted. Blend feta cheese and mayonnaise; spread over bread. Layer bottom half of bread with vegetables, Parmesan cheese and top half of bread. Slice into 8 sections.

White paper coffee filters are super for serving up sandwiches and wraps...no spills, no mess and easy for little hands to hold. Afterwards, just toss them away.