UPTOWN ROASTED PEPPER GRILLS

2 medium zucchini; cut lengthwise into 1/4-inch slices

2 medium yellow squash; cut lengthwise into 1/4-inch slices

cooking spray

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon pepper; divided

1/8 teaspoon salt

4 large red bell peppers; roasted & peeled

2 (2 1/2 oz.) submarine rolls

1 clove garlic; halved

12 medium basil leaves

4 teaspoons red wine vinegar

1 teaspoon olive oil (extra-virgin preferred)

4 (1 oz.) slices mozzarella cheese

1. Combine zucchini and yellow squash in a large bowl; lightly coat with cooking spray and toss well to coat. Sprinkle oregano, basil, 1/8 teaspoon pepper and salt over squash mixture; toss well to coat. Arrange zucchini and squash slices in a single layer on a baking sheet coated with cooking spray. Broil 3 minutes or until tender and browned.

2. Cut roasted bell peppers into 1-inch-thick strips and set aside. Cut submarine rolls in half lengthwise. Rub cut sides of garlic over cut sides of rolls. Place rolls, cut sides up, on baking sheet. Divide bell pepper strips, zucchini, yellow squash and basil leaves evenly on roll bottoms. Drizzle vinegar and oil evenly over sandwiches and sprinkle with remaining 1/8 teaspoon pepper. Place 1 mozzarella cheese slice over each sandwich and broil 2 minutes or until cheese melts.

Yields 4 sandwiches (Serving size = 1 sandwich)

CALORIES: 278; PROTEIN: 14g; FAT: 9g; CARBS: 38g; FIBER: 5g; CHOL: 16mg; SODIUM: 448mg; IRON: 5mg; CALC: 246mg.

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