Ingredients
6 slices peeled eggplant (1/4 inch thick)1/2 cup sliced yellow summer squash (1/4 inch thick)1/3 cup sliced zucchini (1/4 inch thick)2 slices red onion (1/4 inch thick)Cooking spray1 teaspoon Italian seasoningDash cayenne pepper2 hard rolls, split and toasted5 teaspoons reduced-fat mayonnaise2 fresh basil leaves2 fresh spinach leaves1 cup julienned roasted sweet red peppers2 slices tomato2 teaspoons minced seeded jalapeno pepper1/8 teaspoon pepper
Preparation
In a large bowl, combine the eggplant, yellow squash, zucchini and onion. Spray lightly with cooking spray. Add Italian seasoning and cayenne; toss to coat.
If broiling the vegetables, arrange on a 15x10x1-in. baking pan coated with cooking spray. If grilling the vegetables, transfer to a grill wok or basket. Broil 4-6 in. from the heat or grill, covered, over medium heat for 5-7 minutes on each side or until tender and lightly browned.
Spread roll bottoms with mayonnaise; layer with the basil, spinach, red peppers, tomato and jalapeno. Sprinkle with pepper. Top with vegetables; replace roll tops.
