Grilled Veggie Sandwiches
3 tablespoons balsamic or red wine vinegar
Blend vinegar, oil and 1/4 cup basil in large bowl. Add vegetables and toss to coat. Grill or broil until tender and lightly browned, turning frequently to brown all sides and avoid charring.
2 teaspoons extra virgin olive oil
1/4 cup fresh basil leaves, chopped (or 1Tbsp. dried), plus 1 tablespoon chopped fresh basil leaves (or 1 teaspoon dried)
1 small eggplant, sliced into thin rounds
1 zucchini, sliced thin
1 yellow summer squash, sliced thin
1 red bell pepper, seeded and sliced thin
1 small red onion, in 1/2-inch slices, separated
salt and freshly-ground pepper to taste, if desired
1/4 cup non-fat yogurt
2 tablespoons reduced-fat mayonnaise
1 teaspoon lemon juice
4 buns, 4 tortillas, or 8 slices sandwich bread (preferably whole-grain)
Transfer to platter and set aside to cool. Vegetables may be grilled the day before and refrigerated, wrapped in plastic wrap, for up to 3 days. Bring chilled vegetables to room temperature or warm slightly in microwave before assembling sandwiches.
Make spread by mixing together yogurt, mayonnaise, remaining basil and lemon juice until well combined and smooth.
To assemble sandwiches, spread yogurt mixture on bottom half of buns, over tortillas, or on 4 slices bread. Divide vegetable mixture among each. Sprinkle lightly with salt and pepper, if desired. Top each with top half of bun or slice of bread, or roll tortilla into cigar-shaped roll.
Makes 4 servings.
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