Open-Faced Roasted Veggie Sandwiches

mushrooms, sliced
zucchini or summer sqush, young, sliced into coins
tomato, sliced
marinade: balsamic vinegar, tamari sauce, maple syrup
non-sweet whole grain bread (I used spelt bread)

Marinate the mushrooms long enough to coat, and remove with a slotted
spoon. Do the same with the squash, keep separate. Assemble six slices
of bread on a large baking sheet. Place mushroom slices on each slice
of bread, if you cover the whole slice of bread there is less chance of
the crust ends burning. But if you let a little crust poke through, it
might get nice and crisp. I only had one layer of 'shrooms, but think
several layers might do. Then layer the summer squash over the 'shrooms.

Place in 350 F oven and roast for 5 minutes or so. Remove from oven and
lay on the tomato slices. Stick this in broiler for a few minutes.
Serve hot. (note if you pour any marinade over the bread, you run the
risk of the sandwiches falling apart, so DON'T DO IT).

Proportions in marinade are up to you, I used 2 parts balsamic, 1 part
tamari and 1/2 part maple syrup -- and that was too tart. I would also
reccomend a salt water solution, or 1 part balsamic, 1 part tamari, and
1 part maple syrup. The main advantage to the bread is it means no
cleanup mess for the chef!