cup low-fat mayonnaise
1/2 teaspoon lime
1 tablespoon chopped fresh cilantro
4 slices sweet
1 small eggplant, peeled and cut into 1/4 to 1/2 inch slices
1 medium zucchini, cut lengthwise in 1/4 inch thick slices
1 medium red bell
pepper, cut in strips
3/4 cup shredded fat-free mozzarella cheese
8 slices sourdough bread, toasted
Oil grilling rack
and heat up grill. Grill onion over medium heat 4 to 5 inches from coals.
Place zucchini, eggplant, red pepper (skin down) on grill. Spray lightly
with cooking oil spray. Cover and cook 12 to 15 minutes or until tender.
Turn once during cooking time and spray lightly with cooking oil spray.
Spread bread with
1 tablespoon dressing and layer vegetables and sprinkle with cheese. Serve
Per Serving: 265 Calories
8 g Protein
8g Dietary Fiber