David Burke, of David Burke at Bloomingdale’s in New York City, subs flavor for fat in every melty mouthful.

Ingredients

　　2 tablespoons balsamic vinegar

　　1 tablespoon extra-virgin olive oil

　　1/2 teaspoon salt

　　1/8 teaspoon black pepper

　　Vegetable oil cooking spray

　　1 medium eggplant, cut lengthwise into 8 slices (1/4 inch each)

　　1 medium zucchini, cut into 8 slices (1/4 inch each)

　　1 red bell pepper, cored, seeded and quartered

　　8 slices ciabatta

　　1 cup shredded reduced-fat mozzarella

　　8 large fresh basil leaves

　　Whisk vinegar, oil, salt and pepper in a bowl. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray. Lightly brush bottom slices of ciabatta with remaining vinegar mixture. Pile veggies, cheese and basil on 4 slices of bread. Close sandwiches; spray both sides with cooking spray. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down. Cook 4 minutes, flipping once. Serve.

Nutrition Per Serving

　　8.7 g fat

　　3.2 g saturated fat

　　36.2 g carbohydrates

　　4.7 g fiber

　　10.4 g protein

　　#### Nutritional analysis provided by Self