Recipe - Grilled Vegetable Sandwiches

1 small Eggplant; trimmed and cut
into 1/4inch rounds
1 md Yellow squash; trimmed, and
cut into 1/4inch rounds
1 md Zucchini; trimmed, and cut
into 1/4inch rounds
1 Red onion; trimmed and cut
into 1/4inch rounds
3 teaspoon Italian seasoning
1/8 teaspoon Cayenne pepper
Light vegetable oil cooking
spray
2 Red bell peppers; roasted
2 Pizza dough baguettes
1 lg Tomato; cored and cut or sliced up
Black pepper; freshly ground
to taste
2 tablespoon Jalapeno pepper; chopped
8 Basil leaves; fresh
8 Arugula leaves

DRESSING
1 cup Yogurt; plain, nonfat
3 tablespoon Dijonstyle mustard
Black pepper; freshly ground
to taste
2 tablespoon Cottage cheese; nonfat
1/8 teaspoon Tabasco sauce
2 tablespoon Shallot; minced (1 small)
1 Garlic clove; peeled and
minced
1 teaspoon Lemon juice; fresh squeezed

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. 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 on the broiler rack and toast for about 2 minutes per
side.

Put a few slices of tomato into the well in the bottom of each baguette.
Dust with black pepper and jalapeno pepper. Place 4 basil leaves, 4 arugula
leaves, and 4 pieces of roasted pepper on each baguette. Layer on Board:
FOOD BB Topic: BREADS,PIZZA,PASTA Subject: HELLLPPPP

To: BCEH00A Brian Ferris Date: 7/1/94 From: ASXV66A James Kilgore Time:
5:54PM ET
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb 2,
1998