Grilled Garden Vegetable Sandwiches
|Zucchini||2 , thinly sliced|
|Purple onion||1⁄2 Small, thinly sliced|
|Red pepper||1 , seeded and thinly sliced|
|Mushrooms||10 , thinly sliced|
|Eggplant||1 Cup (16 tbs), diced|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), finely minced|
|Black pepper||1 Teaspoon, coarsely ground|
|Onion rolls||4 , split and toasted|
|Grated low fat parmesan cheese||1⁄4 Cup (4 tbs)|
|Non fat cooking spray||1 Tablespoon|
1 Coat the grill with cooking spray and preheat for 5 minutes.
2 Arrange zucchini, onion, red pepper, mushrooms and eggplant in layers in the grill.
3 Drizzle with oil and sprinkle some garlic, pepper and salt over the vegetables.
4 Grill for 5-6 minutes.
5 With equal prtions of vegetables top each roll and sprinkle Parmesan cheese on each sandwich.
6 Serve immediately.