Veggie Grill Sandwich

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: 25 mins
• 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.