GRILLED VEGETABLE SANDWICH

1/4 cup balsamic vinegar

2 tablespoons olive oil (extra-virgin preferred)

1 teaspoon dried basil

2 teaspoons molasses

1/2 teaspoon dried thyme leaves

1/4 teaspoon salt

1/4 teaspoon pepper

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

1 medium yellow bell pepper; cut into 6 wedges

2 medium red bell peppers; cut into 6 wedges

1 large onion; cut into 1/2-inch slices

1 (16 oz.) loaf French bread

cooking spray

3/4 cup mozzarella cheese; crumbled

2 tablespoons mayonnaise

1/4 cup Parmesan cheese; grated

1. Combine balsamic vinegar, olive oil, basil, molasses, thyme leaves, salt and pepper in a large, heavy-duty zip-top plastic bag. Add zucchini, bell peppers and onion; seal bag and marinate in refrigerator 2 hours, turning bag occasionally. Remove vegetables from bag, reserving marinade. Set vegetables aside.

2. Cut bread loaf in half horizontally and brush 3 tablespoons reserved marinade over cut sides of bread; set bread and remaining marinade aside.

3. Place vegetables in a wire grilling basket coated with cooking spray. Prepare grill. Place grilling basket on grill rack; grill 5 minutes, basting occasionally with remaining marinade. Turn basket over; grill 2 minutes, basting occasionally. Place bread, cut sides down, on grill rack, and grill an additional 3 minutes or until vegetables are tender and bread is toasted.

4. Combine mozzarella cheese and mayonnaise in a bowl; stir well. Spread mayonnaise mixture evenly over toasted bread; place grilled vegetables on bottom half of bread. Sprinkle Parmesan cheese over the vegetables; top with top half of bread. Cut loaf into 8 pieces.

Yields 8 servings

CALORIES: 294; PROTEIN: 10g; FAT: 9g; CARBS: 44g; FIBER: 2g; CHOL: 14mg; IRON: 2mg; SODIUM: 682mg; CALC: 144mg.

 to return to SANDWICHES