Grilled Mushroom-Zucchini Cheese Sandwich

• 2 slices red onion (1/4 inch thick)
• 2 portobello mushroom caps (4 inch)
• 4 slices zucchini (1/2 inch thick)
• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• 4 whole grain dinner rolls, split
• 1/4 cup PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
• 1/2 cup arugula
• 1 tomato, cut into 4 slices King Sooper's 1 lb For $0.99 thru 02/09
• 4 slices each Colby Jack and Mild Cheddar from KRAFT Colby Jack and Mild Cheddar Combo Pack Cheese Slices

1. Heat grill to medium heat.
2. Grill vegetables 5 to 7 min.
3. or until onions are crisp-tender, turning and brushing occasionally with dressing.
4. Meanwhile, grill rolls, cut sides down, 1 to 2 min.
5. or until lightly toasted.
6. Remove vegetables and rolls from grill.
7. Cut mushrooms into thin strips.
8. Separate onions into rings.
9. Spread rolls with reduced-fat cream cheese; fill with arugula, grilled vegetables, tomatoes and cheese.

red onion, portobello mushroom caps, zucchini, rolls, philadelphia, arugula, tomato

Taken from www.kraftrecipes.com/recipes/grilled-mushroom-zucchini-cheese-sandwich-163020.aspx (may not work)