—-DRESSING—– 1 cup nonfat yogurt
3 tablespoons dijon mustard
ground pepper — to taste 2 tablespoons nonfat cottage cheese
1/8 teaspoon tobasco sauce
2 tablespoons shallot — minced
1 clove garlic
1 teaspoon lemon juice
—FILLING—- 1 small eggplant — sliced 1/4″ thick
1 medium zucchini — sliced 1/4″ thick
1 medium yellow squash — sliced 1/4″ thick
1 red onion — sliced 1/4″ thick
3 teaspoons Italian seasoning
1/8 teaspoon cayenne pepper
cooking oil spray 2 red bell peppers — roasted
6 french rolls
1 large tomato
ground pepper 2 tablespoons jalapeno
8 basil leaves
8 arugula leaves
Preheat the broiler. Put all the dressing ingredients in a blender and mix at low speed until smooth. Set aside. Arrange the eggplant, yellow squash, zucchini and onion in a single layer on a cookie sheet. Sprinkle the Italian Seasoning and cayenne pepper over all of the rounds. Spray the vegetable oil over to coat lightly. Brois the vegetbales for about 5 minutes, until brown. Turn the rounds over and brown the other side. Remove the cookie sheet, leaving the broiler on. Third each of the roasted bell peppers. Cut each of the rolls in half legthwise and scoop out the soft inner dough. Place them on the broiler rack and toast for about 2 minutes per side. Put a slice of tomato (or two) in the well at the bottom of each roll. Dust with black pepper and jalepeno pepper. Evenly divide basil leaves, arugula leaves, read pepper on each role. Layer on slices of Eggplant, yellow squash, zucchini and onion. coat the inside of the remaining half of each roll with the dressing, and place it on top of the vegetables.