Recipe: Broiled Vegetable Sandwiches with Roasted Red Pepper Puree

BROILED VEGETABLE SANDWICHES

1 small zucchini, quartered
1 small crookneck yellow squash, quartered lengthwise
1 portabello mushroom, cut into 6 pieces
Nonstick cooking spray
FOR THE ROASTED RED PEPPER PUREE:
1 (7 oz.) jar roasted red peppers, rinsed and drained
1 tbsp. reduced-fat mayonnaise
1/2 tbsp. oregano leaves
1/2 tbsp. thyme leaves
1 garlic clove, peeled
FOR THE SANDWICHES:
1 (8-inch) prebaked pizza crust or focaccia shell, halved horizontally
4 slices provolone cheese

TO PREPARE THE VEGETABLES:
Preheat the broiler.

Arrange the zucchini, squash and mushroom in a single layer on a baking sheet and spray with nonstick spray.

Broil until well-browned, about 9 minutes. Remove vegetables from the pan and set aside.

Reduce the oven temperature to 450 degrees F.

TO MAKE THE ROASTED RED PEPPER PUREE:
Puree the roasted peppers, mayonnaise, oregano, thyme and garlic in a food processor.

TO MAKE THE SANDWICHES:
Place one half of the crust on the baking sheet. Spread the roasted pepper puree over it and layer it with the vegetables, then the cheese. Top with the other half of the crust.

Bake at 450 degrees F until cheese melts and the sandwich is heated through, about 5 minutes. Cut into 6 wedges and serve.

Makes 6 servings

Nutritional analysis per serving: 183 calories, 5 grams total fat, 2 grams saturated fat, 10 milligrams cholesterol, 27 grams carbohydrate and 2 grams dietary fiber.

Source: Weight Watchers Magazine Special Edition: Make It Snappy