Title: Grilled Vegetable Sandwich
Categories: Veg07
Yield: 6 servings

------------------------------FOR THE DRESSING------------------------------
1 c Plain nonfat yogurt
3 tb Dijon-style mustard
Freshly ground black pepper
-to taste
2 tb Nonfat cottage cheese
1/8 ts Tabasco sauce
2 tb Minced shallot
(1 small shallot)
1 Garlic clove; peeled and
-minced
1 ts Freshly squeezed lemon juice

----------------------------------SANDWICH----------------------------------
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 Roasted red bell peppers
(see separate recipe)
2 Pizza dough baguettes
(see separate recipe)
1 lg Tomato; cored and sliced
Freshly ground black pepper
-to taste
2 tb Chopped jalapeno pepper
(1 large pepper)
8 Fresh basil leaves
8 Arugula leaves

This tongue-tingling creation features a colorful and I rather monumental
assemblage of warm vegetables atop layers of fresh tomato, basil leaves,
arugula, and roasted peppers-smothered in a spicy mustard-yogurt dressing
and spiked with liberal applications of cayenne and black pepper, jalapeno
peppers, and Tabasco sauce. So much for preconceptions of healthy food as
bland and unsatisfying.

I usually grill the vegetables but have adapted recipe directions for the
broiler to make it easier to do in the kitchen.

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
side. 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
slices of eggplant, yellow squash, zucchini, and onion. Coat the inside of
the remaining half of each baguette with the dressing and place it on top
of the vegetables. Cut each baguette into 3 sandwiches.

Serves 6. Fat per serving = 3.2 grams. Calories per serving = 258

Recipe by: In the Kitchen with Rosie, by Rosie Daley, page 75

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