Grilled Vegetable Sandwiches

Recipe Ingredients

		Dressing
1 cup	237ml	Nonfat yogurt
3 tablespoons	45ml	Dijon mustard
		Ground pepper - to taste
2 tablespoons	30ml	Nonfat cottage cheese
1/8 teaspoon	0.6ml	Tobasco sauce
2 tablespoons	30ml	Shallot - minced
1		Garlic
1 teaspoon	5ml	Lemon juice
		Filling
1		Eggplant - sliced 1/4" thick (small)
1		Zucchini - sliced 1/4" thick (medium)
1		Yellow squash - sliced 1/4" thick (medium)
1		Red onion - sliced 1/4" thick
3 teaspoons	15ml	Italian seasoning
1/8 teaspoon	0.6ml	Cayenne pepper
		Cooking oil spray
2		Red bell peppers - roasted
6		French rolls
1		Tomato (large)
		Ground pepper
2 tablespoons	30ml	Jalapeno
8		Basil leaves
8		Arugula leaves

Recipe Instructions

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 vegetable 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 lengthwise 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, read pepper on each role. 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.

Source:
Rosie Daley (In the Kitchen with Rosie)

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