Grilled Eggplant, Zucchini, And Red Onion Sandwiches

• 6 tablespoons low-fat mayonnaise
• 1/4 cup chopped bottled roasted red bell peppers, drained
• 1 tablespoon olive oil
• 12 (1/2-inch-thick) slices zucchini (about 3/4 pound)
• 8 (1/4-inch-thick) slices peeled eggplant (about 1/2 pound)
• 1 large red onion, cut into 4 slices
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 2 teaspoons balsamic vinegar
• 8 (1-ounce) slices hearty white bread
• 4 garlic cloves, peeled and halved

1. Place mayonnaise and bell pepper in a blender or food processor, and process until smooth.
2. Brush oil over zucchini, eggplant, and onion; sprinkle with salt and black pepper. Heat a large grill pan coated with cooking spray over medium-high heat. Add zucchini, and cook for 3 minutes on each side or until tender. Place in a large bowl; keep warm. Add eggplant to pan, and cook for 3 minutes on each side or until done. Add to zucchini; keep warm. Add onion to pan; cook for 3 minutes on each side or until done. Add to eggplant mixture; drizzle with vinegar.
3. Lightly coat the bread with cooking spray. Place 2 bread slices in pan; cook 1 minute on each side or until toasted. Repeat procedure with remaining bread. Rub 1 garlic half on 1 side of each bread slice. Spread 1 tablespoon mayonnaise mixture over the garlic-rubbed sides of 4 bread slices; layer each with 3 slices zucchini, 2 slices eggplant, and 1 slice onion. Spread 1 tablespoon mayonnaise mixture over 1 side of each remaining bread slice; place on top of sandwiches.

lowfat mayonnaise, red bell peppers, olive oil, zucchini, red onion, salt, black pepper, cooking spray, balsamic vinegar, white bread, garlic

Taken from www.myrecipes.com/recipe/grilled-eggplant-zucchini-red-onion-sandwiches (may not work)