Grilled Veggie Sandwich

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• 1 each zucchini
  Ingredient note

  Source: 1 zucchini
• 1 each eggplant
  Ingredient note

  Source: 1 eggplant
• 1 each red bell pepper
  Ingredient note

  Source: 1 red bell pepper
• 1/2 each red onion (, thick slices)
  Ingredient note

  Source: 1/2 red onion (, thick slices)
• 2 tablespoons vegetable oil
  Ingredient note

  Source: 2 tablespoons vegetable oil
• 2 tablespoons balsamic vinegar
  Ingredient note

  Source: 2 tablespoons balsamic vinegar
• 1 teaspoon kosher salt
  Ingredient note

  Source: 1 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
  Ingredient note

  Source: 1/2 teaspoon coarse ground black pepper
• 1/2 teaspoon ground mustard
  Ingredient note

  Source: 1/2 teaspoon ground mustard
• 8 slices thick sandwich bread
  Ingredient note

  Source: 8 slices thick sandwich bread
• 1/2 cup mayonnaise
  Ingredient note

  Source: 1/2 cup mayonnaise
• 4 tablespoons whole-grain mustard
  Ingredient note

  Source: 4 tablespoons whole-grain mustard
• 2 each vine tomatoes (, sliced)
  Ingredient note

  Source: 2 vine tomatoes (, sliced)
• 8 each leaves romaine lettuce
  Ingredient note

  Source: 8 leaves romaine lettuce

1. Trim the ends off the zucchini and cut into 1/2" slices lengthwise.
2. Cut eggplant into 1/2" thick slices.
3. Core red bell pepper and cut into 4 pieces.
4. Add zucchini, eggplant, bell pepper, and red onions to a medium bowl with oil, vinegar, salt, pepper, and ground mustard and toss well.
5. Spray a grill pan with vegetable oil spray.
6. Heat grill pan to medium-high heat.
7. Add vegetables to the grill pan and grill for 5-6 minutes on each side.
8. Toast sandwich bread.
9. Spread mayonnaise on one side of bread slices.
10. Layer with lettuce, vegetables, sliced tomatoes, and lettuce.
11. Top with the second slice of toasted bread.
12. Press down gently and serve.