2 tablespoons olive oil
1/4 eggplant, sliced
1/4 red bell pepper, julienned
1/4 zucchini, sliced
1/4 cup whole mozzarella (not shredded)
1 sprig fresh basil leaves
1 teaspoon balsamic vinegar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
In pan with olive oil, cook eggplant, peppers and zucchini over medium heat. Once tender, set aside.
Split focaccia in half lengthwise. Layer sandwich with cheese, sautéed vegetables, tomato and basil. Sprinkle with balsamic vinegar, salt and pepper, and top with second half of focaccia.
Press and grill in non-stick pan coated with cooking spray, cooking 3-4 minutes per side.