1 medium zucchini, cut on the diagonal into 1/4 in. slices
1 medium yellow squash, cut same as zuke
3/4 t. salt
3/4 teaspoon coarsely ground black pepper
1/4 c. reduced calorie mayo
1 t. fresh rosemary, chopped
8 slices Italian bread, toasted
1 c. loosly packed arugula
2 tomatoes, thinly sliced
1/2 small red onion, thinly sliced
1/4 c. shredded Parm
Instructions
Preheat the grill or broiler. Spray the eggplant, zucchini, and squash lightly with nonstick spray; sprinkle with the salt and pepper. Grill or broil until tender and browned, about 8 minutes, turning so that the veggies are browned all over.
Meanhile, combine the mayo and rosemary in a small bowl, spread on 4 slices of the toast. Layer the grilled vegetables over the spread. Top with equal amounts of the arugula, tomatoes, and onion. Sprinkle with the parm. cheese and cover with remaining toast.
Serving
Suggestions
tomato or chicken noodle soup
Originally Submitted
1/24/2009
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