Sautéed Veggies on
								Ciabatta Bread

- 2 tbsp (30 ml) olive oil
- 1 red pepper,
							 chopped
- 1 small onion, chopped
- 1 zucchini, peeled and sliced
- 6
							 cremini mushroom, stems removed and sliced
- 1 tsp (5 ml) balsamic
							 vinegar
- salt and pepper to taste
- 2 cups (480 ml) (approx.) mixed baby
							 greens
- 4 small (4 inch, 10 cm) ciabatta rolls 

Over medium heat,
							 sauté the red pepper and onion until softened. Add the zucchini and
							 mushrooms, lower heat, cover and continue cooking until the zucchini is soft.
							 Remove from the heat and sprinkle with the balsamic vinegar. Let cool to room
							 temperature.

When cooled, drain the mixture well and add salt and
							 pepper.

To assemble the sandwiches, cut the ciabatta rolls horizontally
							 almost through, to make a "V" shape. Line with the baby greens and fill with
							 the vegetable mixture. 

Makes four sandwiches.