Broiled Vegetable Sandwiches

[nverland]

Broiled Vegetable Sandwiches
Prep/Total Time: 30 min. Yield: 2 Servings

Ingredients
6 slices peeled eggplant (1/4 inch thick)
1/2 cup sliced yellow summer squash (1/4 inch thick)
1/3 cup sliced zucchini (1/4 inch thick)
2 slices red onion (1/4 inch thick)
Cooking spray
1 teaspoon Italian seasoning
Dash cayenne pepper
2 hard rolls, split and toasted
5 teaspoons reduced-fat mayonnaise
2 fresh basil leaves
2 fresh spinach leaves
1 cup julienned roasted sweet red peppers
2 slices tomato
2 teaspoons minced seeded jalapeno pepper
1/8 teaspoon pepper
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Directions
In a large bowl, combine the eggplant, yellow squash, zucchini and onion. Spray lightly with cooking spray. Add Italian seasoning and cayenne; toss to coat.
If broiling the vegetables, arrange on a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. If grilling the vegetables, transfer to a grill wok or basket. Broil 4-6 in. from the heat or grill, covered, over medium heat for 5-7 minutes on each side or until tender and lightly browned.
Spread roll bottoms with mayonnaise; layer with the basil, spinach, red peppers, tomato and jalapeno. Sprinkle with pepper. Top with vegetables; replace roll tops. Yield: 2 servings.


Nutritional Facts
1 sandwich equals 290 calories, 7 g fat (1 g saturated fat), 4 mg cholesterol, 869 mg sodium, 44 g carbohydrate, 5 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 fat.