Grilled Tuscan Vegetable Sandwich
Serve with baked chips if desired.

Servings: 6

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons lowfat mayonnaise (we used Hellmann's® Low Fat Mayonnaise)
1 (1 pound) loaf focaccia bread

Preheat oven to 400 degrees F.

Brush eggplant and red bell peppers with 1 tablespoon olive oil. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.

Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.

Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Per Serving: 381 Calories; 9g Fat (20.7% calories from fat); 1g Saturated Fat; 10g Protein; 66g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 93mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Vegetable; 1 1/2 Fat.

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