Vegan Grilled Summer Sandwiches

Ingredients

Balsamic Grilled Vegetables:
• 1 green zucchini, sliced thinly into strips
• 1 orange, yellow OR red bell pepper, cut into 1 inch strips
• 1/2 red onion, sliced into thick rounds
• 1 tbsp balsamic vinegar
• 1 tsp dijon mustard
• 1 tbsp olive oil
• salt and pepper
Mixed Olive Tapenade
• 1/2 cup mixed black and green olives (whatever are your favourites), pitted
• 1 clove of garlic, roughly chopped
• juice from 1/4 of a lemon
• few sprigs of your favourite fresh herbs (I loved basil and parsley)
• 1 tsp capers (optional but yum)
• salt and pepper
For the sandwhich
• 2 small crusty baguettes, or other good bread
• A good slathering of hummus
• Arugala, or other dark leafy (optional)
• A sprinkle of nut/goat cheese/feta (totally optional but recommended)

Method

1. In a large bowl, add the cut vegetables, balsamic vinegar, dijon mustard, olive oil, salt and pepper. Toss to coat and set aside.
2. In a small food processor: add the olives, garlic, capers and fresh herbs. Pulse 10-15 times until finely chopped but not a paste. Drizzle in the olive oil and lemon juice and season with salt and pepper (if desired) Taste and add more acidity if you like. Set aside while you grill the vegetables.
3. Preheat the grill to medium high and oil the grates. Add the vegetables to the grill and cook for 6-8 min, until softened and charred in parts.When the vegetables are almost cooked, add your buns/bread to the grill and cook for 2-3 minute, until toasted and gently charred.
4. Put together your sandwiches: Layer a good amount of hummus on the top cut side of the sandwich.Spread the olive tapenade on the bottom of the sandwich and layer with your grilled vegetables. Close and stuff your face!