1 small zucchini, quartered lengthwise
1 small crookneck squash, quartered lengthwise
1 portobello mushroom, cut into 6 pieces
7-ounce jar roasted red peppers, rinsed and drained
1 tablespoon reduced-fat mayonnaise
1/2 tablespoon oregano leaves
1/2 tablespoon thyme leaves
1 clove of garlic, peeled
8-inch pre-baked pizza crust or focaccia shell, halved horizontally
4 slices provolone cheese

1. Preheat broiler. Arrange 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 and set the vegetables aside. Reduce oven temperature to 450° F.
   
   
2. Purée roasted peppers, mayonnaise, oregano, thyme and garlic in a food processor. Place one half of crust on baking sheet. Spread roasted pepper purée over it and layer it with vegetables, then cheese. Top with other half. Bake until cheese melts and sandwich is heated through, about 5 minutes. Cut into 6 wedges and serve.

Per serving: 183 calories, 5g total fat, 2g saturated fat, 10 mg cholesterol, 466 mg sodium, 27g total carbohydrate, 2g dietary fiber, 8g protein, 100 mg calcium.

This recipe was originally printed in Weight Watchers Magazine Make it Snappy.