Grilled vegetable sandwiches

 
                        GRILLED VEGETABLE SANDWICHES
 
 Recipe By     : Rosie Daley (In the Kitchen with Rosie)
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dishes                      Family Approved
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----DRESSING-----
    1      cup           nonfat yogurt
    3      tablespoons   dijon mustard
                         ground pepper -- to taste
    2      tablespoons   nonfat cottage cheese
      1/8  teaspoon      tobasco sauce
    2      tablespoons   shallot -- minced
    1      clove         garlic
    1      teaspoon      lemon juice
                         ---FILLING----
    1      small         eggplant -- sliced 1/4" thick
    1      medium        zucchini -- sliced 1/4" thick
    1      medium        yellow squash -- sliced 1/4" thick
    1                    red onion -- sliced 1/4" thick
    3      teaspoons     Italian seasoning
      1/8  teaspoon      cayenne pepper
                         cooking oil spray
    2                    red bell peppers -- roasted
    6                    french rolls
    1      large         tomato
                         ground pepper
    2      tablespoons   jalapeno
    8                    basil leaves
    8                    arugula leaves
 
 Preheat the broiler.
 Put all the dressing ingredients in a blender and mix at low speed until
smooth.  Set aside.
 Arrange the eggplant, yellow squash, zucchini and onion in a single layer on a
cookie sheet.  Sprinkle the Italian Seasoning and cayenne pepper over all of
the rounds.  Spray the vegetable oil over to coat lightly.  Brois the
vegetbales for about 5 minutes, until brown.  Turn the rounds over and brown
the other side.  Remove the cookie sheet, leaving the broiler on.
 Third each of the roasted bell peppers.
 Cut each of the rolls in half legthwise and scoop out the soft inner dough. 
Place them on the broiler rack and toast for about 2 minutes per side.
 Put a slice of tomato (or two) in the well at the bottom of each roll.	Dust
with black pepper and jalepeno pepper.	Evenly divide basil leaves, arugula
leaves, read pepper on each role.  Layer on slices of Eggplant, yellow squash,
zucchini and onion.  coat the inside of the remaining half of each roll with
the dressing, and place it on top of the vegetables.
 
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 NOTES : vegetables can also be grilled