California Grilled Veggie Sandwich

Ingredients

• Light mayonnaise

  Salad dressing, light

  ¼ cup or 60g

• 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 for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

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