In a nonstick pan heat oil over medium heat.
Add sliced mushroom, garlic and saute for about 3 minutes.
Then add peppers, half of the sliced onions and saute for another 3 min. Add basil and mix well.
Spread sauted vegetables on bread. Then add tomato slices, onions.
Finally, top with grated mozzarella cheese and cover with remaining bread slices.Cut in desirable shape.
Bring a large pot of water to a boil. Make dressing: In a bowl, whisk together all ingredients except oil, salt and pepper. Whisking constantly, slowly drizzle in oil. Season with salt and pepper.
Make salad: Add carrots, broccoli and cauliflower to boiling water and cook until just tender, about 4 minutes. Drain and rinse under cold water.
In a large salad bowl, toss cooked vegetables, bell pepper, onion and pomegranate seeds with dressing. Cover and chill for at least 30 minutes. Toss again just before serving.
Now put chunky vegetables salad in cabbage leaves and serve with vegetables Sandwich.
