Open-Face Veggie Melts

PREP: 30 minutes GRILL: 12 minutes MAKES 6 servings

61⁄2 -inch slices eggplant

61⁄2 -inch slices yellow summer squash

21⁄2 -inch slices red onion

1 8-ounce package whole white mushrooms

1 large red sweet pepper, seeded and cut into 1⁄2 -inch slices

1⁄4 cup vegetable oil

1⁄2 teaspoon salt

1⁄4 teaspoon ground black pepper

1 tablespoon balsamic vinegar

11⁄2 teaspoons packed brown sugar

1⁄2 teaspoon Dijon-style mustard

1 clove garlic, finely chopped

1⁄8 teaspoon salt

1⁄8 teaspoon ground black pepper

1⁄4 cup olive oil

1 16-ounce round loaf crusty bread, cut into six 1-inch slices

Olive oil

1 large clove garlic, peeled

8 ounces fontina cheese, shredded (2 cups)

1 In a large bowl combine eggplant, squash, red onion, mushrooms, red sweet pepper, vegetable oil, the 1⁄2 teaspoon salt and the 1⁄4 teaspoon black pepper; toss to coat vegetables.

2 For a charcoal grill, grill eggplant, squash, and onion on the lightly greased grill rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until vegetables are crisp-tender, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as above.) Transfer vegetables to a large bowl; keep warm.

3 Place mushrooms and sweet pepper slices in a grill basket. Place grill basket on grill rack. Grill for 6 to 8 minutes or until tender. Add to eggplant mixture.

4 For dressing, in a small bowl whisk together vinegar, brown sugar, mustard, garlic, the 1⁄8 teaspoon salt, and the 1⁄8 teaspoon black pepper. Gradually whisk in olive oil. Pour dressing over vegetable mixture, tossing to coat.

5 Brush cut sides of bread with oil. Cut garlic clove in half; rub cut sides of bread with garlic. Place bread on the grill rack. Grill for 2 to 3 minutes or until light brown, turning once halfway through grilling.

6 Divide vegetable mixture evenly among bread slices. Top each serving with cheese. Serve warm.

PER SERVING: 520 cal., 30 g total fat (9 g sat. fat), 44 mg chol., 890 mg sodium, 47 g carb., 7 g fiber, 18 g pro.

Vegan Icon make it vegan

Substitute desired soy cheese for the fontina cheese.