Mediterranean Vegetable Sandwich

Instructions

1. Prepare the vegetables
   Place the eggplant slices on a paper towel, sprinkle with salt and let sit for 10 minutes to draw out moisture. Pat dry. Brush all vegetables with olive oil and season with salt and pepper.
2. Grill the vegetables
   Preheat a grill or grill pan to medium-high heat. Grill the eggplant, zucchini, bell pepper, and red onion until tender and lightly charred, about 3-4 minutes per side. Remove from heat and let cool slightly.
3. Make the herb dressing
   In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, minced garlic, lemon juice, 1 tablespoon each of the chopped oregano and basil, and a pinch of salt and pepper.
4. Prepare the bread
   If using ciabatta, slice the rolls in half horizontally. Lightly toast the bread on the grill or in a toaster until just golden, about 1-2 minutes.
5. Assemble the sandwiches
   Spread a generous layer of hummus on the bottom half of each roll or inside each pita pocket. Layer the grilled vegetables, distributing them evenly among the sandwiches.
6. Add the cheese and olives
   Sprinkle each sandwich with crumbled feta cheese and chopped kalamata olives. Drizzle with the herb dressing.
7. Finish with herbs
   Top each sandwich with the remaining fresh basil and oregano. Close the sandwiches with the top half of the bread or fold the pita.
8. Serve
   Cut the sandwiches in half if desired and serve immediately while still warm, or wrap tightly and refrigerate for up to 4 hours for a cold sandwich option.