Portabella Mushroom Sandwich

4 Portabella Mushrooms
1 Sweet Red Pepper cut into 4 peices
1 Medium Zucchini Squash 4 slices (about 4" long)
4 Tbls Extra Virgin Olive Oil
2 Tbls Balsamic Vinegar
1/2 C 2% Reduced Fat Finely Shredded Mozzarella Cheese
4 Arnold Multi-Grain Sandwich Thins

Preheat Oven to 375 degrees.
Mix the olive oil and vniegar in a ziplock bag.
Seed the red pepper and cut into 4 square pieces
Peel Zucchini and cut 4 slices that are about 4" long and 1/4 -1/2 " thick.
Put vegetables in ziplock bag with oil and vinegar mixture and shake coating the vegetables.
Put vegetables in a baking dish in one layer and bake until soft - about 10 min. Turn after 5 min.
While vegetables are baking, place mushrooms in frying pan with 1/2 cup of water and cover. Cook at medium heat until soft about 10 min. Turn as needed and add a little water if needed.
Construction of the Sandwich:
Brush some of the remaining oil mixture on the inside of each piece of bread.
Place a portabella mushroom on the bread.
Sprinkle with some mozzarella.
Next add a slice of the red pepper.
Sprinkle some more of the mozzarella.
(Layering the mozarella between the vegetables helps holds the sandwich together.)
Add slice of Zucchini and top with last piece of bread.
Spray pre-heated sandwich griller with a non-stick cooking spray.
Press sandwich in grill for 30 seconds.

Number of Servings: 4

Recipe submitted by SparkPeople user SENGLE9686.