Roasted Vegetable Hoagie

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1 10-inch, loaf of French or Italian bread

1 teaspoon dried basil

1 eggplant, sliced

1 zucchini, sliced

1/2 yellow squash, sliced

1 tablespoon olive oil

Salt and pepper

1 clove garlic, minced

2 lettuce leaves

Fresh mozzarella, sliced

1 tomato

Balsamic vinegar