Grilled Vegetable Sandwiches

40 minutes Prep: 30 minutes Cook: 10 minutes

97 calories per serving view nutrition facts

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dressing
1	cup	yogurt, non-fat
3	tablespoons	dijon mustard
1	x	black pepper	to taste
2	tablespoons	cottage cheese	non fat
1/8	teaspoon	red hot pepper sauce (eg. Tabasco)
2	tablespoons	shallots	minced
1	clove	garlic
1	teaspoon	lemon juice

filling
1	small	eggplant	sliced 1/4 inch thick
1	medium	zucchini	sliced 1/4 inch thick
1	medium	yellow squash	sliced 1/4 inch thick
1	each	red onion	sliced 1/4 inch thick
3	teaspoons	italian seasoning
1/8	teaspoon	cayenne pepper
1	x	nonstick cooking spray
2	each	sweet red bell peppers	roasted
6	each	french rolls
1	large	tomato
1	x	black pepper	ground
2	tablespoons	jalapeno pepper
8	each	basil
8	each	arugula	leaves

Preheat the broiler.

Put all the dressing ingredients in a blender and mix at low speed until smooth.

Set aside.

Arrange the eggplant, yellow squash, zucchini and onion in a single layer on a cookie sheet.

Sprinkle the italian seasoning and cayenne pepper over all of the rounds.

Spray the vegetables oil over to coat lightly.

Broil the vegetbales for about 5 minutes, until brown.

Turn the rounds over and brown the other side.

Remove the cookie sheet, leaving the broiler on.

Third each of the roasted bell peppers.

Cut each of the rolls in half legthwise and scoop out the soft inner dough.

Place them on the broiler rack and toast for about 2 minutes per side.

Put a slice of tomato (or two) in the well at the bottom of each roll.

Dust with black pepper and jalepeno pepper.

Evenly divide basil leaves, arugula leaves, red pepper on each roll.

Layer on slices of eggplant, yellow squash, zucchini and onion.

Coat the inside of the remaining half of each roll with the dressing, and place it on top of the vegetables.

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Serving Size 250g

Amount per Serving

Calories 97 12% of calories from fat