Veggie Sandwhiches

When we feel like we've eaten too much meat we take a veggie break. This is a week-night meal for us - and it's wicked hearty. I usually saute brocolli, green and red peppers, and some onions in olive oil. I toast a nice bun or bread and spread it with some hot mustard. Pile the saute mixture on the bread with some grated cooked beets, avacodo and some swiss cheese.

 Grill it for 10-15 minutes. I make a blue cheese dressnig to go over it. Trust me - you don't need anything else. This recipe actually comes from the Moosewood Cookbook. It scares me to think I've been making it for 25 years.