Garden Vegetable Grilled 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 wheat sandwich rolls
• 1/4 cup PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
• 1 tomato, cut into 4 slices King Sooper's 1 lb For $0.99 thru 02/09
• 4 KRAFT 2% Milk Pepperjack Singles

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

red onion, portobello mushroom caps, zucchini, whole wheat sandwich rolls, philadelphia, tomato, milk

Taken from www.kraftrecipes.com/recipes/garden-vegetable-grilled-sandwich-111045.aspx (may not work)