California Grilled Veggie Sandwich

1/4 C. Fat Free Mayonnaise
3 Cloves Garlic, Minced
1 Tbsp. Lemon Juice
Non-Stick Olive Oil Spray
1 C. Sliced Red Bell Peppers
1 Small Zucchini, Sliced
1 Red Onion, Sliced
1 Small Yellow Squash, Sliced
2 (4-x6-in.) Focaccia Bread Pieces, Split Horizontally
1/2 C. Crumbled Feta Cheese

1. In a bowl, mix the mayonnaise, minced garlic, & lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Spray vegetables with olive oil spray on each side. Spray grate with oil. Place bell peppers & zucchini closest to the middle of the grill, & set onion & squash pieces around them. Cook for about 3 min, turn, & cook for another 3 min. The peppers may take a bit longer. Remove from grill, & set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, & sprinkle each one with feta cheese. Place on the grill cheese side up, & cover with lid for 2-3 min. This will warm the bread, & slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, & layer with the vegetables. Enjoy as open faced grilled sandwiches.

Serving Size: 4 Sandwiches

Number of Servings: 4

Recipe submitted by SparkPeople user LFERGUSON0.