Created by ssej1078 on January 13, 2015
Step 1: Place eggplant slices in a medium bowl. Slice zucchini half lengthwise into thirds, and add to the bowl. Drizzle with vinegar, sprinkle with salt and pepper, and toss to coat.
Step 2: Bring a grill pan sprayed with nonstick spray to medium-high heat. Cook eggplant and zucchini until softened and slightly charred, 5 - 7 minutes per side.
Step 3: Let cool completely. Cover and refrigerate until chilled, at least 30 minutes.
Step 4: Split sandwich bun into halves. Thoroughly blot dry eggplant and zucchini. Place 1 eggplant slice on the bottom half of the bun, and evenly top with zucchini and roasted red pepper. Top with remaining slice of eggplant.
Step 5: Spread the top of the bun with hummus, and place over the sandwich.
Step 6: Tightly wrap sandwich with plastic wrap, and store it with a cold pack!