Combine 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 to soften.

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.

2 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

Preheat 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 not brown.

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.

UNLV CHEFS 21