These ready-in-30-minutes, vegetarian-friendly sandwiches are topped with mozzarella cheese and fresh basil leaves. Feel free to replace the suggested grilled vegetables with your personal favorites.
Lightly coat zucchini, summer squash, onion and tomatoes with nonstick cooking spray. Sprinkle with salt and pepper.
For a charcoal grill, grill zucchini, squash and onion on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until tender, turning once. Grill tomatoes about 3 minutes or until heated through and lightly charred, turning once. Grill bread slices 1 minute; turn. Top with cheese and grill 1 minute more. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on a grill rack over heat. Cover and grill as directed.)
Cut up vegetables as desired. Top bread slices with vegetables and basil leaves.
1 starch, 1 vegetable, 1/2 medium-fat protein