Grilled Primavera Napolean

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3 pieces focaccia bread
1 portabella mushroom cap, lightly grilled
2 thick slices eggplant
3 slices summer squash
3 slices zucchini
1 ball of fresh mozzarella
3 slices plum tomato
fresh arugula leaves
2 tablespoons balsamic dressing
salt and pepper to taste

Brush all veggies with olive oil and grill. On one piece of bread, layer portabella, eggplant, and slices of mozzarella. Top with second piece of focaccia. On top of the second piece, layer zucchini, squash, and tomatoes. Finish with arugula, salt and pepper, balsamic dressing and last piece of focaccia. Skewer two ends and cut in half

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