Grilled Veggie Sandwich with Basil
Grilling Sauce: Combining basil, garlic and vinegar in a small bowl.
Heat barbeque grill to medium high and place eggplant, zucchini, onion and red bell pepper in a single layer on grate. Brush on grilling sauce and turn vegetables over. Brush other side with sauce. Turn vegetables to cook evenly, brushing generously with sauce. When vegetables are just tender but still intact, remove from grill. Brush on remaining sauce and season to taste with salt if desired and fresh ground pepper.
For Seasoned Mayonnaise: Combine fat free mayonnaise, basil and garlic in a small bowl. Spread mayonnaise on bread slices. Divide vegetables evenly and layer on two slices of bread and top with remaining bread slices.
If you like your sandwich
toasted, grill sandwich lightly brown on grill sprayed with a small amount
of cooking oil spray. Otherwise, wrap sandwich in foil and heat on grill
until very warm.
Per Serving: 274 Calories
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