Grilled Vegetable Hoagies

  • Yield: 4 servings


1medium zucchini
1medium yellow squash
2-- Roma tomatoes
1small eggplant
6large white mushrooms
1/4cup low-fat Italian salad dressing
4-- (6-inch) French rolls
1/2cup (2 ounces) shredded low-fat mozzarella cheese
-- Chopped basil


  1. Slice vegetables into thin strips; pat dry.
  2. Grill crisscross marks on each strip. Drizzle with salad dressing.
  3. Place vegetables on split French rolls. Top with cheese.
  4. Toast in a 400F oven until brown. Top with basil.

Recipe reprinted with permission from Great American Opportunities, Inc., Quick & Easy Grilling, (Great American Opportunities, Inc., 2003)