Open-Faced Garden Veggie Sandwiches

Ingredients

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 medium eggplant, thinly sliced
• 2 medium zucchini, halved and sliced
• 1 large onion, sliced
• 1 medium sweet red pepper, sliced
• 1 medium green pepper, sliced
• 1/4 cup mayonnaise
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 4 slices Italian bread (1/2 inch thick), toasted
• 1 medium tomato, thinly sliced
• 4 slices Muenster cheese