1. Heat half butter in nonstick pan, add vegetables, stirfry till tender.
2. Add mint, chilli sauce, salt to taste, sugar.
3. Stir and cook till moisture evaporates.
4. Butter slices of bread with remaining butter, keep aside.
5. Arrange overlapping slices of carrot, zuchinni and potatoes.
6. Use two slices of each vegetable over one bread.
7. Garnish with grated cheese and drops of tomato sauce.
8. Grill in oven or over tawa for 3-4 minutes till bread is crisp.
9. Serve hot.

Making time: 15 minutes.
Makes: 2 slices
Shelflife: Best fresh