Grilled Vegetable Sandwich For the dressing: 1 c plain nonfat yogurt 3 tbs Dijon-style mustard (or french) Freshly ground black pepper to taste 2 tbs nonfat cottage cheese ..33 tsp Tabasco sauce 2 tbs minced shallot (1 small shallot) 1 clove garlic, minced 1 tsp freshly squeezed lemon juice Place all ingredients in blender and blend until smooth. Refrigerate, use as mayo on sandwich. fat=0.5 calories=32 for 4 tbs. For the sandwich: 1 small eggplant, trimmed and cut in .25 inch rounds 1 medium yellow squash, trimmed and cut into .25 inch rounds 1 thin sliced onion 1 medium zucchini, trimmed and cut in .25 inch rounds 3 tsp Italian dressing 1/4 tsp cayenne pepper Light vegetable oil cooking spray 2 roasted bell peppers 2 pizza dough baguettes 1 large tomato, cored and sliced Freshly ground black pepper to taste 2 tbs chopped jalapenos pepper (1 large pepper) 8 fresh basil leaves 8 Augusta leaves Preheat broiler. Arrange the eggplant, yellow squash, zucchini and onion in a single layer on a cookie sheet. Sprinkle with Italian seasonings 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 onto the broiler rack and toast for 2 minutes per side. Put a few slices of tomato into the well the bottom of each baguette. Dust with black pepper and jalapenos pepper. Place 4 basil leaves, 4 Augusta leaves and 4 pieces of roasted pepper onto each baguette. Layer 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=3.2 Cal=258
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