Grilled Vegetable Sandwich (low fat)
Rec.food.recipes/k desroches/1994
For the dressing:

1 c plain nonfat yogurt
3 tbs dijon-style mustard (or french)
Freshly ground black pepper to taste
2 tbs nonfat cottage cheese
1/3 tsp Tabasco sauce
2 tbs minced shallot (1 small shallot)
1 clove garlic, minced
1 tsp freshly squeezed lemon juice

Place all ingredients in blender and blend until smooth. Rerigerate, use as mayo on sandwich.
fat=0.5 calories=32 for 4 tbs.

For the sandwich:

1 small eggplant, trimmed and cut in .25 inch rounds
1 medium yellow squash, trimmed and cut into .25 inch rounds
1 medium zucchini, trimmed and cut in .25 inch rounds
3 tsp Italian dressing
.125 tsp cayenne pepper
Light vegetable oil cooking spray
2 roasted bell peppers
2 pizza dough baguettes
1 large tomato, cored and sliced
Freshly ground black pepper to taste
2 tbs chopped jalapeno pepper (1 large pepper)
8 fresh basil leaves
8 arugula leaves

Preheat broiler.

Arrange the eggplant, yellow squash, zucchini and onion (there isn't any mention of onion in the list of ingredients) in a single layer on a cookie sheet. Sprinkle with Italian seasonings 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 ovr, 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 onto the broiler rack and toast for 2 minutes per side. Put a few slices of tomato into the well 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 onto each baguette. Layer slices of eggplant, yellow squash, zucchini and onion. Coat the inside of the remaining half of each baguette with the dressing and place it on top of the vegetables. Cut each baguette into 3 sandwiches.
Serves 6
Fat=3.2
Cal=258