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 Tablespoon, coarsely ground|
|Onion rolls||4 , split and toasted|
|Low fat parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Non fat cooking spray||1|
Lightly coat the grill with cooking spray and preheat for 5 minutes.
Layer the zucchini, onion, red pepper, mushrooms and eggplant in the grill and sprinkle the oil, garlic, pepper and salt over the vegetables.
Grill for 5-6 minutes.
Top each roll with equal portions of the vegetables and sprinkle Parmesan cheese over each sandwich.