Grilled Vegetable Sandwich with Green Olive Tapenade

This is a perfect summer time meal. Make the tapenade first to allow the flavors to meld. If you like your tapenade less bitter try using less capers.

Green Olive and Artichoke Tapenade:

2 tablespoon capers drained
1 tablespoon fresh parsley chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
10 large pitted green olives (with pimientos is fine)
2 garlic cloves minced
1 (14 oz.) can artichoke hearts, drained

Combine all ingredients a food processor. Pulse to desired smoothness.

Vegetable sandwich:

1 medium zucchini
1 medium yellow squash
1 yellow onion
1 tablespoon olive oil
loaf of peasant bread sliced (or any crusty, hearty bread)
1/2 cup shredded mozzarella cheese

Preheat grill. Slice one yellow onion into 1/8 inch rings. Heat 1 tablespoon olive oil over medium heat. Add onions and cook until softened and caramelized. Set aside. Cut 1 medium zucchini and 1 medium yellow squash lengthwise into 1/4-inch-thick slices, and sprinkle with salt and pepper. place on grill rack, and grill on each side until tender. Spread 1 1/2 tablespoons of tapenade on a slice of toasted peasant bread. Top evenly with zucchini, squash, and onion. Sprinkle each sandwich with 3 tablespoons mozzarella cheese. Top with another slice of bread and enjoy!

You can add any other grilled vegetable you like. Avocado on this sandwich is also very good.

Makes 2-3 sandwiches