Filling: • 4 slices sweet Vidalia onions • 1 small eggplant, peeled and cut into 1/4 to 1/2 inch slices • 1 medium zucchini, cut lengthwise in 1/4 inch thick slices • 1 medium red bell pepper, cut in strips • 3/4 cup shredded fat-free mozzarella cheese • 8 slices sourdough bread, toasted
Oil grilling rack and heat up grill. Grill onion over medium heat 4 to 5 inches from coals. Place zucchini, eggplant, red pepper (skin down) on grill. Spray lightly with cooking oil spray. Cover and cook 12 to 15 minutes or until tender. Turn once during cooking time and spray lightly with cooking oil spray.
Spread bread with 1 tablespoon dressing and layer vegetables and sprinkle with cheese. Serve warm.
Per Serving: 265 Calories 6g Fat 8 g Protein 47g Carbohydrate 8g Dietary Fiber 5mg Cholesterol 385mg Sodium
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
