Grilled Vegetable Sandwiches
8 slices whole-wheat bread
1 clove garlic, peeled
1 small round eggplant, sliced crosswise into ¼-inch rounds
3 medium summer squash, cut lengthwise into ¼-inch slices
2 red bell peppers, seeded, stemmed and cut lengthwise into ½-inch-wide slices
1 bunch green onions, trimmed
1 tablespoon extra-virgin olive oil
½ teaspoon salt
1 teaspoon freshly ground black pepper
4 ounces fresh mozzarella cheese, thinly sliced
Preheat oven to broil. Lightly toast bread slices and rub with garlic clove; set aside.
Line a 10-by-16-inch pan with aluminum foil. Spread vegetables in a single layer on pan and fold up edges of foil. Drizzle vegetables with olive oil; sprinkle with salt and pepper and place in oven. Broil until vegetables just begin to char, approximately 8 minutes. Turn over vegetables and broil on the other side for another 8 minutes. Remove from oven and set aside.
Place a slice of bread on each of 4 plates and top with a generous portion of vegetables. Lay 2 slices of cheese over vegetables and top with remaining bread.
Nutritional information per serving (1 whole sandwich): 285 calories, 35 percent fat (11 grams), 47 percent carbohydrate, 18 percent protein, 10 grams fiber, 3.2 milligrams iron, 265 milligrams calcium, 142 micrograms folate.