Veggie Grill Sandwich

• 1 tablespoon mayonnaise
• 2 garlic cloves, minced, separated
• 1 teaspoon lemon juice
• 12 teaspoon oregano
• 12 teaspoon parsley
• freshly ground peppercorn
• 1 tablespoon olive oil
• 2 baby portabella mushrooms, sliced
• 2 slices yellow bell peppers
• 5 slices zucchini
• 1 slice red onion
• 5 slices yellow squash
• 34 cup fresh spinach
• 4 slices roma tomatoes
• 2 marinated artichoke hearts
• 18 cup alfalfa sprout
• 2 slices seven-grain bread
• 1 tablespoon fat free feta cheese, crumbled

1. In a bowl, mix the mayonnaise, 1 clove minced garlic, and lemon juice.
2. Set aside in the refrigerator.
3. Preheat olive oil in nonstick pan.
4. Add remaining garlic and seasonings.
5. Cook for about 3 minutes and then add bell pepper, mushrooms, zucchini, red onion, and about 1/2 TBS oil from artichoke hearts; cook for about 4 minutes, til crisp tender.
6. Toast bread.
7. Add yellow squash; saute for another 3 minutes.
8. Add spinach and tomato slices and saute until spinach is just wilted, about 3 minutes.
9. Spread mayo concoction on bread and load bread with veggies, feta cheese and alfalfa sprouts.

mayonnaise, garlic, lemon juice, oregano, parsley, freshly ground peppercorn, olive oil, baby portabella mushrooms, yellow bell peppers, zucchini, red onion, yellow squash, fresh spinach, roma tomatoes, hearts, alfalfa, bread, feta cheese

Taken from www.food.com/recipe/veggie-grill-sandwich-116974 (may not work)