all marinade ingredients in small bowl.
Place vegetables into glass or plastic container large enough so that
they are in a single layer. Pour marinade over vegetables, turning to
coat well. Refrigerate and marinate for at least 2 hours. Preheat grill
to medium hot. Place mushrooms on natural gas grill, topside down. Cook
for 5 minutes, then turn. Add zucchini, yellow squash, and onions to
grill. They will take 2 -3 minutes on each side to cook until just starting
Place provolone on top of mushrooms to melt. Lightly grill roll halves
to toast. Spread 1 tablespoon of grilled pepper mayonnaise on each half.
Place zucchini, yellow squash, and onions on bottom half of roll. Top
with mushroom halves and top half of roll. Secure sandwich with toothpick
and cut in half. Great served with roasted potatoes or pasta salad.
Use on Grilled
Vegetable Sandwiches. This spread
is also great on grilled chicken or pork chops.
red or yellow peppers
1 Tbsp. olive oil
2 Tbsp. onion (chopped)
1 Tbsp. garlic (minced)
1/2 cup low-fat mayonnaise
1/2 tsp. cayenne pepper
1/2 tsp. salt
gas grill to high heat. Grill peppers until charred black on all sides,
approximately 5 minutes per side. Place in paper bag or covered bowl
and let cool. Remove skins and seeds of peppers. Heat olive oil in small
sauté pan. Add onions and garlic and lower heat. Sauté until soft, but
Combine peppers with onion and garlic in food processor. Puree for 1
minute until fairly smooth. You may need to add 2 - 3 teaspoons of water
to reach proper consistency. Transfer mixture to small bowl. Add remaining
ingredients and mix well. Cover and refrigerate until needed.