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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.

Serves 4.