Grilled Veggie
Be sure to make the cilantro dressing ahead of time for enhanced flavor.

Servings: 6

Dressing:
• 1/4 cup low-fat mayonnaise
• 1/2 teaspoon lime rind
• 1 tablespoon chopped fresh cilantro

Filling:
• 4 slices sweet Vidalia onions
• 1 small eggplant, peeled and cut into 1/4 to 1/2 inch slices
• 1 medium zucchini, cut lengthwise in 1/4 inch thick slices
• 1 medium red bell pepper, cut in strips
• 3/4 cup shredded fat-free mozzarella cheese
• 8 slices sourdough bread, toasted

Oil grilling rack and heat up grill. Grill onion over medium heat 4 to 5 inches from coals. Place zucchini, eggplant, red pepper (skin down) on grill. Spray lightly with cooking oil spray. Cover and cook 12 to 15 minutes or until tender. Turn once during cooking time and spray lightly with cooking oil spray.

Spread bread with 1 tablespoon dressing and layer vegetables and sprinkle with cheese. Serve warm.

Per Serving: 265 Calories
6g Fat
8 g Protein
47g Carbohydrate
8g Dietary Fiber
5mg Cholesterol
385mg Sodium

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