Veggie Grill Sandwich

Submitted by Rozanne in Texas

"I took leftover veggies out of my fridge and "grilled" them on the stove. What came out is what I end up doing just about every week for lunch before I head out to the grocery store."

 

• Ready In: 25mins
• Ingredients: 18
• Serves: 1-2

ingredients

• 1 tablespoon mayonnaise
• 2 garlic cloves, minced, separated
• 1 teaspoon lemon juice
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon parsley
• freshly ground peppercorn
• 1 tablespoon olive oil
• 2 baby portabella mushrooms, sliced
• 2 slices yellow bell peppers
• 5 slices zucchini
• 1 slice red onion
• 5 slices yellow squash
• 3⁄4 cup fresh spinach
• 4 slices roma tomatoes
• 2 marinated artichoke hearts
• 1⁄8 cup alfalfa sprout
• 2 slices seven-grain bread
• 1 tablespoon fat free feta cheese, crumbled

directions

1. In a bowl, mix the mayonnaise, 1 clove minced garlic, and lemon juice.
2. Set aside in the refrigerator.
3. Preheat olive oil in nonstick pan.
4. Add remaining garlic and seasonings.
5. Cook for about 3 minutes and then add bell pepper, mushrooms, zucchini, red onion, and about 1/2 TBS oil from artichoke hearts; cook for about 4 minutes, til crisp tender. Toast bread.
6. Add yellow squash; sauté for another 3 minutes.
7. Add spinach and tomato slices and sauté until spinach is just wilted, about 3 minutes.
8. Spread mayo concoction on bread and load bread with veggies, feta cheese and alfalfa sprouts.