• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Grilled Vegetable Sandwiches

  • Recipe Submitted by on

Category: Breads, Vegetables, Low Fat

 Ingredients List

  • 1 sm Eggplant; trimmed and cut
  • -into 1/4-inch rounds
  • 1 md Yellow squash; trimmed, and
  • -cut into 1/4-inch rounds
  • 1 md Zucchini; trimmed, and cut
  • -into 1/4-inch rounds
  • 1 Red onion; trimmed and cut
  • -into 1/4-inch rounds
  • 3 ts Italian seasoning
  • 1/8 ts Cayenne pepper
  • Light vegetable oil cooking
  • -spray
  • 2 Red bell peppers; roasted
  • 2 Pizza dough baguettes
  • 1 lg Tomato; cored and sliced
  • Black pepper; freshly ground
  • -to taste
  • 2 tb Jalapeno pepper; chopped
  • 8 Basil leaves; fresh
  • 8 Arugula leaves


1 c Yogurt; plain, nonfat
3 tb Dijon-style mustard
Black pepper; freshly ground
-to taste
2 tb Cottage cheese; nonfat
1/8 ts Tabasco sauce
2 tb Shallot; minced (1 small)
1 Garlic clove; peeled and
1 ts Lemon juice; fresh squeezed

Preheat the broiler.

Put all the dressing ingredients in a blender and mix at low speed until
smooth. Set aside.

Arrange the eggplant, yellow squash, zucchini, and onion in a single layer
on a cookie sheet. Sprinkle the Italian seasoning and cayenne pepper over
all of the rounds. Spray the vegetable oil over to coat lightly. Broil the
vegetables for about 5 minutes, until brown, turn the rounds over, and
brown the other side. Remove the cookie sheet, leaving the broiler on.

Quarter the roasted bell peppers.

Cut each of the baguettes in half lengthwise and scoop out the soft inner
dough. Place them on the broiler rack and toast for about 2 minutes per

Put a few slices of tomato into the well in the bottom of each baguette.
Dust with black pepper and jalapeno pepper. Place 4 basil leaves, 4 arugula
leaves, and 4 pieces of roasted pepper on each baguette. Layer on Board:

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