Olive oil cooking spray, as needed
1 red bell pepper - (8 oz), quartered
1 yellow bell pepper - (8 oz), quartered
1 1/2 lbs eggplant, sliced diagonally
into 1/4"-thick slices
Pesto, (see recipe)
4 whole-wheat rolls - (1 oz ea)
4 oz sliced low-fat mozzarella cheese
8 basil leaves


Coat the vegetables with cooking spray and grill until cooked through. Cut the peppers into strips.
Prepare the Pesto.
Lightly coat the rolls with cooking spray and grill until just browned.
Spread 1 teaspoon pesto on each roll. Top with slice of cheese and then the vegetables. Divide the basil leaves between the sandwiches and heat on the grill until the cheese begins to melt. Serve immediately.
This recipe yields 4 servings.
Exchanges Per Serving: 2 1/2 Carbohydrate (1 Bread/Starch, 1/2 Skim Milk, 3 Vegetable), 1/2 Fat.
Nutrition Facts: 205 calories (18% calories from fat), 8 g protein, 4 g total fat (1.6 g saturated fat), 36 g carbohydrates, 9 g dietary fiber, 10 mg cholesterol, 309 mg sodium.