Grilled Vegetable Sandwich
Source of Recipe
List of Ingredients
1 small zucchini, quartered lengthwise
1 medium summer squash, quartered lengthwise
1 cup portobello mushroom(s), cut into 6 pieces
7 oz canned pimento, rinsed and drained
1 Tbsp reduced-calorie mayonnaise
1/2 Tbsp ground oregano
1/2 Tbsp dried thyme
1 medium garlic clove(s), peeled
10 oz pizza crust, or focaccia shell, 8 inch, pre-baked, halved horizontally(1 x 8-inch)
4 slice provolone cheese
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.