Grilled Vegetable Sandwiches
Yield
6 servingsPrep
30 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| dressing | |||
| 1 | cup |
yogurt, non-fat
|
|
| 3 | tablespoons |
dijon mustard
|
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | tablespoons |
cottage cheese
non fat |
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
| 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 summer squash
sliced 1/4 inch thick |
|
| 1 | each |
red onion
sliced 1/4 inch thick |
|
| 3 | teaspoons |
italian seasoning
|
*
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 2 | each |
sweet red bell peppers
roasted |
|
| 6 | each |
french rolls
|
* |
| 1 | large |
tomatoes
|
|
| 1 | x |
black pepper
ground |
*
|
| 2 | tablespoons |
jalapeño pepper
|
|
| 8 | each |
basil
|
*
|
| 8 | each |
arugula (roquette)
leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| dressing | |||
| 237 | ml |
yogurt, non-fat
|
|
| 45 | ml |
dijon mustard
|
|
| 1 | x |
black pepper
to taste |
*
|
| 3E+1 | ml |
cottage cheese
non fat |
|
| 0.6 | ml |
red hot pepper sauce
|
|
| 3E+1 | ml |
shallots
minced |
|
| 1 | clove |
garlic
|
|
| 5 | ml |
lemon juice
|
|
| filling | |||
| 1 | small |
eggplant
sliced 1/4 inch thick |
*
|
| 1 | medium |
zucchini
sliced 1/4 inch thick |
|
| 1 | medium |
yellow summer squash
sliced 1/4 inch thick |
|
| 1 | each |
red onion
sliced 1/4 inch thick |
|
| 15 | ml |
italian seasoning
|
*
|
| 0.6 | ml |
cayenne pepper
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 2 | each |
sweet red bell peppers
roasted |
|
| 6 | each |
french rolls
|
* |
| 1 | large |
tomatoes
|
|
| 1 | x |
black pepper
ground |
*
|
| 3E+1 | ml |
jalapeño pepper
|
|
| 8 | each |
basil
|
*
|
| 8 | each |
arugula (roquette)
leaves |
*
|
Directions
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.
