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Grilled Vegetable Sandwich with Basil Aioli

Sandwich Ingredients:

• 2 yellow squash, cut length wise into ¼ inch slices
• 2 zucchini, cut length wise into ¼ inch slices
• 1 large eggplant, cut length wise into ¼ inch slices
• 1 yellow onion, cut into ¼ inch slices
• 1 portabella mushroom, cut into ¼ inch slices
• 4 - one ounce slices of provolone or mozzarella cheese
• 1 – 12 oz whole grain baguette, cut into 4 each pieces
• Vegetable oil cooking spray

Basil Aioli Ingredients:

• ¼ cup low-fat mayonnaise
• 1 cup fresh basil
• 1 tsp minced garlic

Blend Aioli ingredients in blender until smooth.

Directions:

Preheat grill.  Spray grill with cooking spray and add vegetables to grill in a single layer.  Grill for about 4-5 minutes on each side until grill marks are evident, but vegetables are not burned.  Slice baguette pieces and coat lightly with cooking spray.  Lay baguette halves on grill for 1-2 minutes to toast.  Add vegetables to each baguette half and layer with one slice cheese and top with 1 tbsp aioli.  Recipe makes 4 sandwiches.

Nutrition information per sandwich:

Calories: 440; Carbohydrates: 56 g; Protein: 20 g; Fat: 15 g; Fiber: 10 g