California Grilled Veggie Sandwich

Ingredients

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Garlic

  Raw

  3 clove or 9g

• Lemon juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Onions

  Raw

  1 cup, sliced or 115g

• Squash

  Summer, all varieties, raw

  1 medium or 196g

• Feta cheese

  ½ cup, crumbled or 75g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Whole-wheat bread

  Commercially prepared

  8 slice or 224g

Directions

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill to high heat.
3. Brush the bell peppers, zucchini, onion, and squash with olive oil on each side. Also, brush the grill grate with oil.
4. Place the bell peppers and zucchini closest to the middle of the grill, and arrange the onion and squash pieces around them. Cook for about 3 minutes, then turn and cook for another 3 minutes. The peppers may take a bit longer to cook.
5. Remove the vegetables from the grill and set aside.
6. Spread some of the mayonnaise mixture on the cut sides of the bread slices. Sprinkle each slice with feta cheese.
7. Place the bread slices on the grill cheese side up and cover with the lid for 2 to 3 minutes. This will warm the bread and slightly melt the cheese. Watch carefully so the bottoms don't burn.
8. Remove the bread from the grill and layer with the grilled vegetables. Enjoy as open-faced grilled sandwiches.