This sandwich is simply delicious and is a breeze to create. A great way to save time on later meals is to grill extra veggies, store them in the refrigerator and use them as a perfect side dish to any meal, add to your favorite pasta or wrap.

To begin, slice red pepper, onion, zucchini, eggplant into thick slices, place them in a dish and drizzle with Bragg’s Liquid Aminos and pepper. Pre-heat grill or use a grill pan in the home to cook the veggies. Once the grill is piping hot, place the marinated veggies on the grill, cooking for several minutes on each side until fully cooked. When the veggies are done, remove them from the grill and place them on a plate. Next, begin preparing the sandwiches for grilling. First, layer hummus on both inner sides of the sandwich bread then layer with all of the veggies. Once the sandwiches are created, place them on a hot grill, grill pan or Panini maker, heat sandwiches until the bread looks nice and toasty. Serve with Dijon mustard on the side and enjoy. (Serves 2)

• 2 Red Peppers
• 2 Zucchini
• 1 Onion
• 1 Eggplant
• 2 T. Bragg’s Liquid Aminos
• Garlic Hummus
• 4 Slices of Sprouted Bread or any whole wheat bread of choice.
• Dijon Mustard
• Salt and pepper to taste

Serve with a side salad or homemade sweet potatoes.

Read More in Bryant's Book or Collection:

• WELLNESS & WEIGHT-LOSS
• Food for Thought: Recipe for a Peaceful Body