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Open- Faced Grilled Vegetable Sandwiches

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1 small eggplant, 8 ounces, cut into 8 slices

1 zucchini, 8 ounces, cut lengthwise into 4 slices

1 red onion, cut into 4 slices

1 red bell pepper, cut into 4 panels

5 teaspoons extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 cup cooked cannellini beans

1 tablespoon lemon juice

2 multigrain submarine rolls or multigrain baguette sections (3 ounces each), halved lengthwise

8 fresh basil leaves

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