Toasted Portobello Mozzarella Baguette

YIELD: 4 servings

Vegetable Medley:
6	large portobello mushrooms, stemmed and sliced ¾" thick
1	small red onion, sliced into ½" rings
2	red bell peppers, sliced into ½" strips
⅓ cup	fat-free balsamic vinaigrette
Nonstick cooking spray
1½ Tbsps.	chiffonade basil
Sandwiches:
4	(6" each) baguettes, sliced horizontally
8 tsps.	honey mustard
4 slices	part-skim mozzarella or ¼ cup shredded

For the vegetable medley: Toss portobello slices, onion rings and pepper slices with the vinaigrette.
Spray a sheet pan with nonstick cooking spray and evenly distribute vegetables on sheet pan. Roast vegetables at 425°F for 10 to 14 minutes or until the edges are lightly caramelized.
Remove vegetables from pan and toss with basil. Reserve.
For sandwiches: On the base of each roll, spread 2 tsps. honey mustard. Divide vegetable medley evenly among each bread base. Top each base with 1 slice mozzarella cheese. Crown each sandwich with top roll half. Toast sandwiches in oven or broiler until cheese is melted. Serve immediately.
Recipe and photo: Sodexo Corporate Services