Title: Grilled Vegetable Sandwich
Categories: Sandwiches
Yield: 8 servings

1/4 c Balsamic Vinegar
2 tb Olive Oil
1 tb Fresh Basil
2 ts Molasses
1 1/2 ts Fresh Thyme
1/4 ts Salt
1/4 ts Pepper
3 md Zucchini; Sliced 1/4" Thick
1 md Yellow Bell Peppers; Cut
-Into 6 Wedges
2 md Red Bell Peppers; Cut Into 6
-Wedges
1 lg Onion; Cut Into 1/2" Slices
16 oz French Bread Loaf
Vegetable Cooking Spray
3/4 c Crumbled Feta Cheese
2 tb Fat-Free Mayonnaise
1/4 c Grated Fresh Parmesan Cheese

Combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Add
zucchini, bell peppers, and onion; seal bag, and marinate in refrigerator 2
hours, turning bag occasionally. Remove vegetables from bags, reserving
marinade. Set vegetables aside. Cut bread loaf in half horizontally, and
brush 3 tablespoons reserved marinade over cut sides of bread; set bread
and remaining marinade aside. Place vegetables in a wire grilling basket
coated with cooking spray. Prepare grill. Place grilling basket on grill
rack; grill 5 minutes, basting occasionally with remaining marinade. Turn
basket over; grill 2 minutes, basting occasionally. Place bread, cut sides
down, on grill rack, and grill an additional 3 minutes or until vegetables
are tender and bread is toasted. Combine feta cheese and mayonnaise in a
bowl; stir well. Spread mayonnaise mixture evenly over cut sides of toasted
bread; place grilled vegetables on bottom half of bread. Sprinkle Parmesan
cheese over the vegetables; top with top half of bread. Cut loaf into 8
pieces.

Recipe by: Cooking Light

Posted to EAT-LF Digest by "Sherilyn" on Sep
15, 1999, converted by MM_Buster v2.0l.