Grilled Vegetable Sandwich
1 small, quartered lengthwise
1 medium, quartered lengthwise
Uncooked portabella mushroom(s)
1 large, cut into 6 pieces
7 oz, rinsed and drained
Reduced calorie mayonnaise
Pizza dough mix
10 oz, or focaccia shell, 8 inch, pre-baked, halved horizontally(1 x 8-inch)
1 clove(s), medium, peeled
- Preheat broiler. Arrange zucchini, squash and mushroom in a single layer on a baking sheet and spray with cooking spray. Broil until well-browned, about 9 minutes. Remove and set vegetables aside. Reduce oven temperature to 450°F (230°C).
- Purée roasted red peppers, mayonnaise, oregano, thyme and garlic in a food processor.
- Place half of crust on baking sheet. Spread roasted red pepper purée over it and layer 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.