Grilled Vegetable Submarine Sandwiches

I am trying to get the family to eat more vegetables and depend less on meat and fish. So I came up with meat and fish-free nights once a week at least.   I  wondered if I could make a vegetable sandwich but it all ended up too dry, and then I remembered the bean filling I once made for a Quesadilla and how much the boys and hubby loved it, so I used that to make the spread and then pilled up grilled vegetables on top.
To make it tastier some cheddar, melted under the grill and then viola,  all three boys didn't seem to mind the lack of meat although there was the usual complaint of ' there's zucchini in here!! "," is that bell pepper?"

Recipe : Grilled Vegetable Submarine Sandwiches.

150g Zucchini
100g Aubergine /eggplant
1 large tomato, cut into round slices
1 small onion, cut into rounds
2 tbsp olive oil
1/2 tsp chilli flakes
1/2 tsp dried mixed herbs
1/4 tsp ground cumin
salt
about 50 g  cheddar cheese
1 can kidney beans
1 heaped tsp tomato paste
1 1/2 water
1 clove  garlic, grated
2 submarine loaves

First, make the bean spread,  Place the drained and washed kidney beans in a small saucepan and fill it with water, garlic, tomato paste and a pinch of salt, let it boil and simmer till the water reduces to almost dry. Remove from heat and mash it up.  Set aside to cool.

Slice the zucchini lengthwise into thin slices. Same for the eggplants, I peeled the eggplant a bit as my oldest is not a big fan of the eggplant.   Now place the eggplant and zucchini slices and the onion rings into a bowl, add olive oil, herbs and a pinch of salt and mix well.

Heat a grill pan, ( if you have a BBQ grill, that fine too) or a large frying pan. Once it is smoking hot, place the vegetables in a single layer. Turn after 2-3 minutes and cook the other side.  Make sure the vegetables are cooked so the slices need to be even and are not so thickly cut.

Once the vegetables are done, remove and set aside. Slice the submarine loaves in half lengthwise brush some olive oil on the cut sides and place them cut side down on the hot grill or frying pan for a few seconds just to brown them a little, not burn. Remove.

Now spread the bean paste on  the two loaves,

 Top with slices of zucchini, eggplant, onion rings and tomato slices.

Grate the cheese and sprinkle on top  layer.  Place in the oven under the broiler or grill and let it melt for about 5- 10 minutes. Remove and place the top half of the bread on top and squish it down so it sticks.  Serve or if serving later wrap in cling film and store in the fridge till needed.