Sandwich festival

Continuing the theme of summer food and easy cooking, I thought I'd describe a recent sandwich dinner. It needs no particular accompaniment. If you find a vegetable sandwich insufficiently filling, have another.

Summer sandwiches (serves 2-4)

Filling:
6-8 small tomatoes, cut in half
2-4 medium onions, cut in half or in quarters
2-4 medium zucchini, cut into sticks (the size of sticks of gum)
10 oz. button mushrooms, cleaned, dried and halved
[other options: fennel, eggplant slices, sweet potatoes, peppers, whole garlic cloves]
toss the vegetables with olive oil to coat
sprinkle with salt and pepper
spread on 2 baking sheets or roasting pans
Roast in 375 degree oven for 30-35 minutes.

Sandwich composition:
Take a slice of hearty bread of your choice. Arrange on it your choice of roasted vegetables.
Top with fresh basil or cilantro sprigs.
Other toppings: muffaletta mix (chopped green olives & peppers in oil and vinegar), wasabi paste or horseradish, roasted red pepper strips or spread, pitted black olives, hot sauce

For hot sandwiches:
Top your roasted vegetables and herbs with slices of mozzarella, havarti or another mild cheese. Place under the broiler until the cheese is melted and the sandwich is toasted.