PREP: 25 minutes GRILL: 10 minutes MAKES 4 sandwiches
1 small eggplant, cut crosswise into 1-inch slices
1 4-inch portobello mushroom, stem removed
1 medium yellow or green sweet pepper, seeded and halved
1 tablespoon olive oil
1⁄4 teaspoon ground black pepper
1⁄8 teaspoon salt
4 5-inch whole wheat rolls, split
2 tablespoons light mayonnaise
2 cloves garlic, minced
1 Brush eggplant, mushroom, and sweet pepper with olive oil and sprinkle with black pepper and salt.
2 For a charcoal grill, grill the vegetables on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until vegetables are just tender, turning once halfway through grilling. Add rolls, cut sides down, during last 3 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as above.) Transfer vegetables to a cutting board and cut into 1⁄2 -inch slices.
3 Meanwhile, in a small bowl combine mayonnaise and garlic. Spread mayonnaise mixture over cut sides of toasted rolls. Fill rolls with grilled vegetables.
PER SANDWICH: 248 cal., 9 g total fat (1 g sat. fat), 3 mg chol., 408 mg sodium, 39 g carb., 8 g fiber, 7 g pro.
