Roasted Vegetable Sandwich - cooking recipe

Ingredients

1 lb eggplant, peeled
1/2 lb medium mushroom
1/2 teaspoon italian seasoning
7 ounces roasted red peppers, chopped
4 tablespoons oil (from the jar of peppers)
4 -6 ounces feta cheese, crumbled
salt and pepper
20 inches French baguettes

Preparation

Slice eggplants horizontally into 1/2\" slices. Wash mushrooms, pat dry.
Brush veggies with 3 tbsp of the oil, grill or broil until lightly browned and tender, 3 to 4 minutes per side. Let cool.
Roughly chop veggies and combine with peppers. Season with salt and pepper.
Combine feta cheese, seasoning and remaining tablespoon of oil in a small bowl.
Slice the baguettes and scoop out a little of the bread.
Sprinkle the cheese mixture over the bottom pieces, spoon vegetables over cheese and cover with tops.
Slice each sandwick diagonally into 3 or 4 pieces and serve.